When the temperatures rise outside and it is the season for nectarines, this is a lovely zesty Summer salad that will get your taste buds zinging.

INGREDIENTS/THE WHAT:

Zandam Mozzarella di Bufala (you don’t need much, 100g is more than enough)

Four nectarines (white flesh varietal works really well with the gentle flavour of the Mozzarella), sliced into six pieces each, length-wise

Ciabatta bread to roast for the croutons, two slices are enough

Baby spinach leaves (200g)

One red chilli, finely diced (or chilli flakes if you can’t find fresh chillies)

One lemon (zested and juiced)

Fresh mint (half a cup, finely chopped)

Good quality olive oil

Salt and pepper to taste

METHOD/THE HOW:

Heat a griddle pan over high heat, adding some olive oil. Once hot, add the nectarines and roast until slightly charred and golden (usually about two minutes on each side).
Rip your ciabatta into chunks and put them a oven roasting pan. Put them under a grill in the oven until toasted.
For the dressing use three tablespoons of olive oil and one and a half tablespoons of lemon juice. Mix together, season with salt and pepper and add the finely chopped chilli and mint.
Put the baby spinach leaves on a serving plate. Arrange the nectarine, croutons and torn Zandam Mozzarella di Bufala on a plate.
Drizzle the dressing on top and enjoy!

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