Mozzarella salad

Jennifer Irvine2Source

Ingredients

100g lamb's lettuce 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 seed

2 tsp balsamic vinegar

Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.