Serves 2, takes minutes to make
This is nice and fresh and zingy, the herbs are the tipping point in this great little recipe – they make all the difference. The coconutty croutons are superb, they'll work well with any bread, but with sourdough they are really really tasty. Artichoke hearts go well too, as do radishes
3 large ripe peaches or nectarines
4 slices prosciutto
2 balls mozzerella
a good handful of fresh mint and/or lemon verbena, roughly chopped
Mixed salad leaves
A very light salad dressing (usually 3 parts olive oil to 1 of lemon juice) or Classic Vinaigrette
2 thick slices Sourdough, cut into 10cm cubes
Coconut oil