Perske-mozzarella-en-parmaham-slaai

Instructions

1 Slaaisous: Meng die asyn, lemoenskil en -sap, suurlemoenskil en -sap, knoffel, mosterd, heuning en olie. Geur na smaak.
2 Pak die blare, perske, parmaham en bocconcini uit op ’n bord.
3 Strooi die dennepitte oor en sit met die lemoenslaaisous voor.

English recipe

Peach mozzarella and Parma ham salad

Orange dressing
30 ml (2 tbsp) white wine vinegar
finely grated rind and juice of 1 orange
finely grated rind and juice of 1 lemon
1 clove garlic, crushed
5 ml (1 t) grain mustard
15 ml (1 tbsp) honey
45 ml (3 tablespoons) olive or avocado oil
salt and ground black pepper
handful of baby spinach and watercress leaves
4 peaches, cut into wedges
12 slices of Parma ham
1 x 250g container bocconcini mozzarella, torn into pieces
1 x 100g packet of pine nuts, toasted

1 Salad dressing: Combine vinegar, orange zest and juice, lemon juice, garlic, mustard, honey and oil. Season to taste.
2 Place the leaves, peach, parma ham and bocconcini on a plate.
3 Sprinkle with pine nuts and serve with the lemon dressing.