Pair this salad with barbecued chicken as part of a summer menu. Made with peaches, mozzarella and a lemon and caper dressing, it’s also great on its own
Prep:20 mins
Serves 6
6 thin slices of brioche loaf, cut into cubes4 Little Gem lettuces, cut into quarters6 ripe peaches, stoned and cut into wedges2 balls burrata or buffalo mozzarella, torn into small chunks½ tsp lemon thyme leaves, to servehandful basil leaves, to serve
STEP 1Make the dressing by whisking the oil, lemon juice and capers together in a small bowl, then set aside.STEP 2Heat oven to 190C/170C fan/gas 5. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.STEP 3Arrange the lettuce on a serving platter with the peaches and burrata and season well. To serve, drizzle over the dressing, then scatter over the thyme, basil and croutons.
