Summery peach caprese with basil

Summery peach caprese with basil: juicy peaches, creamy mozzarella, olive oil, lemon and balsamic vinegar make a fresh, quick summer recipe.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 20 g
• Carbs: 18 g

Ingredients

• 3 peaches
• 2 balls of mozzarella
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 unwaxed lemon
• 1 splash of olive oil
• 1 bunch of basil
• 1 tsp honey
• 1 pinch of salt

Method

You’ll need: frying pan · griddle pan · chopping board · knife · sieve · spatula

1. Wash and stone the peaches and cut them into wedges. Heat a griddle pan or heavy frying pan until very hot and lightly brush the cut sides of the peaches with olive oil.
2. Sear the peaches cut side down briefly over a high heat until they have distinct char marks. Then turn them carefully so they soften but don't fall apart.
3. Drain the mozzarella well and tear it into rough pieces with your hands. That keeps the surface uneven so it takes up the dressing better.
4. For the dressing, stir the olive oil with the lemon juice and a little honey. Pick the basil leaves off the stalks and roughly tear any large leaves.
5. Arrange the warm peaches and mozzarella on a platter. Drizzle with the dressing and scatter the basil over the top.
6. To serve, finish with balsamic vinegar and a pinch of salt. Add a little freshly ground pepper if you like.

Good to know

Sometimes it doesn't take much – just good ingredients and a bit of heat. That's exactly when you get a plate that tastes like summer.

Swaps

Mozzarella → burrata (usually a little creamier, also provides protein; pasteurised in pregnancy) | honey → date paste (unrefined sweetness, also provides some fibre) | peaches → nectarines (often a little firmer) | balsamic vinegar → pomegranate vinegar (fruity acidity, contains polyphenols depending on the product)

Allergens

Contains milk (mozzarella). Usually fine for children if the balsamic isn't too strong – and no honey for babies under one year old. In pregnancy, only use mozzarella made from pasteurised milk.