Monday, June 07, 2010

Courgette, Mint and Buffalo Mozzarella Salad

Ok... no baking this weekend. I stuck to that. My wrist is alright again. But hey, Mauro and I had to eat something, right?!

I have a great salad recipe for you! It is simple, yet special.

The idea comes from Julia's blog A Slice Of Cherry Pie.

I used

1 ball of buffalo mozzarella
2 little courgettes, washed, diced
a packet of baby leaf salad, washed
a few peppermint leaves, minced
fresh lemon juice
olive oil
a hint of balsamico

serves 2

Roast courgette dices and peppermint leaves in a frying pan with a little olive oil. Season with salt and pepper and roast over medium heat until they start to soften but are still a little firm in the middle (about 10 minutes or so).

Put the salad leaves onto 2 plates, then tear the mozzarella ball into pieces and put onto the salad together with the warm courgettes. Drizzle with olive oil, balsamico and lemon juice. As you can see in the picture, we also added cooked eggs. This way, together with a piece of baguette, this salad makes a perfect and light summer dinner!

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