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