A seasonal summer salad recipe of fresh raspberries with peppery rocket leaves and creamy buffalo mozzarella cheese
- 250g buffalo mozzarella (2 balls)
- 100g (3½oz) raspberries
- 2 handfuls of rocket leaves
- A little good olive oil
- A little balsamic vinegar
- Salt and freshly ground black pepper
Tear the mozzarella into pieces and arrange it on a large, flat plate. Scatter the raspberries and rocket leavesover the top.
Drizzle with olive oil and balsamic vinegar. Season well.
Cookery Editor, Sue McMahon, says that instead of using balsamic vineger, you could pour over raspberry vinegar if you prefer.