Crunchy mozzarella salad

Crunchy mozzarella salad

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Cooking time

Prep: 5 mins No cook

Skill level

Easy

Servings

Serves 2

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
361
protein
22g
carbs
31g
fat
16g
saturates
6g
fibre
10g
sugar
27g
salt
0.7g

Ingredients

  • 100g lamb's lettuces or baby spinach leaves, or a mixture of both
  • ½ cucumber, cut into ribbons using a vegetable peeler
  • 100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)
  • 1 yellow pepper, deseeded and cut into thin strips
  • 125g ball light buffalo mozzarella, cut into slices
  • 2 tsp pumpkin seeds
  • 2 tsp balsamic vinegar

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Method

  1. Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
  2. Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Recipe from Good Food magazine, July 2014

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