A TASTE OF SPRING

TOMATO, PEACH AND MOZZARELLA SALAD WITH BASIL-OIL DRESSING

SERVES 4

4 ripe peaches
1-2tbsp olive oil
1 good handful of wild rocket
200g mixed tomatoes, sliced
2x125g balls of buffalo mozzarella
1 handful of purple basil
Freshly ground black pepper

FOR THE BASIL-OIL DRESSING

50g basil leaves
1 garlic clove
2tbsp flat-leaf parsley
Dash of lemon juice
100ml extra-virgin olive oil
Salt and freshly ground black pepper

■ Start by making the dressing. Tip the basil into the bowl of a mini processor and whizz until finely chopped. Add the garlic and parsley, and whizz again. Add the lemon juice and 50ml oil, season well and blend until almost smooth. Add the remaining oil and whizz once more.

■ Leave to one side for 30 minutes for the flavours to mingle, then taste and add more salt and pepper as needed.

■ For the salad, heat a