100g lamb's lettuces or baby spinach leaves, or a mixture of both

½ cucumber, cut into ribbons using a vegetable peeler

100g roasted red peppers in oil from a jar (reserve 1 tbsp oil for drizzling)

4 small tomatoes halved

125g ball light buffalo mozzarella, cut into slices

2 tsp pumpkin seeds

2 tsp balsamic vinegar

1 handful basil leaves

Serves - 2


Put the salad leaves, cucumber,  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, basil, and drizzle with balsamic vinegar and oil from the capsicums.

Recipe adapted from: Good Food
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