4 cups mixed lettuce leaves
50g bocconcini cheese
2 tablespoons extra virgin olive oil
Juice of one lemon
Small bunch of fresh basil and oregano or ½ tablespoon mixed dried herbs
- Heat a chargrill pan or barbecue to high heat. Remove the stone and slice peaches. Lightly brush the peach slices with olive oil. Grill peaches for 1 minute on each side or until lightly charred.
- To make the dressing, combine the olive oil, lemon juice and herbs in a small dish. Whisk to combine.
- Add all ingredients to a salad bowl and toss gently to combine. Drizzle over salad dressing.