Juice of 1 small lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper
2 South African peaches or nectarines, cut into wedges
300g buffalo mozzarella, sliced
8 prosciutto slices
50g rocket leaves
- Combine the lemon juice and olive oil in a bowl, season with black pepper, then add the peaches or nectarines. Stir gently to combine, then stand for 5 minutes.
- Arrange the sliced mozzarella on a large platter with the prosciutto and rocket. Spoon over the peaches and dressing, then season to taste and serve.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa