Special Diet

  • 4 plum tomatoes, sliced
  • 1 avocado, peeled, stoned and sliced
  • 250 g (8 oz) buffalo mozzarella cheese, sliced
  • 1 ripe peach, stoned and diced
  • 50 g (2 oz) pitted black olives
  • 1 red chilli, deseeded and finely chopped
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • juice of 1 lime
  • 1 tablespoon chopped fresh coriander
  • salt and black pepper
  • 600 ml (1 pint) balsamic vinegar

First make the balsamic glaze. Pour the vinegar into a saucepan and bring to the boil. Reduce the heat and simmer gently for 20 minutes, or until reduced to about 150 ml (¼ pint). Leave to cool completely.

Arrange the tomatoes, avocado and mozzarella on a large platter. Combine the peach, olives, chilli, oil, lime juice, coriander and salt and pepper in a bowl, stir well and spoon over the salad.

Drizzle the salad with a little extra oil and the balsamic glaze and serve.

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