Poached eggs with smoked salmon and bubble & squeak
Create a potato hash with a difference. The addition of cabbage ramps up the texture and nutrition, and swap bacon for leaner fish
Mozzarella salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 100g lamb's lettuceor baby spinach leaves, or a mixture of both
- ½ cucumbercut into ribbons using a vegetable peeler
- 100g semi-dried tomatoesin oil from a jar (reserve 1 tbsp oil for drizzling)
- 1 yellow pepperdeseeded and cut into thin strips
- 125g ball light buffalo mozzarellacut into slices
- 2 tsp pumpkin seed
- 2 tsp balsamic vinegar
Nutrition: per serving
- kcal361
- fat16g
- saturates6g
- carbs31g
- sugars27g
- fibre10g
- protein22g
- salt0.7g
Method
step 1
Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
step 2
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.
