a supper-sized salad

I picked up fresh peaches from Lower Marsh market today. They were too ripe, too good not to put in a fresh, tangy salad with creamy avocado, fresh mozzarella, crispy bacon, and clean leafy spinach. The trick is to find ingredients that are delicious but not over the top with fat. After the rich flavours of the dinner party the night before, a light dinner could not be a more ideal choice.

(serves 2)
200 g spinach leaves
2 peaches, quartered
1 peach, mashed
1 lemon, juice of
1 large ball of reduced-fat mozzarella (like Tesco's Healthy Living)
1 pack danish-style trimmed bacon (again, Tesco's Healthy Living makes good ones)
1 avocado, chopped
basil leaves
salt and pepper

combine all the ingredients into individual bowls. Place the 8 rashers under the grill - I like them crispy, but grill them to your liking. For the dressing, combine the peach mash, lemon juice and basil leaves with salt and pepper - use a hand blender to make the dressing. Drizzle over the top of the salad and top with the bacon rashers.

My favourite thing about this salad is the peach oil-less vinaigrette. The flavours are amazing - so alive. If anything, oil would drag it down in my opinion.

If you prefer, toss the salad leaves with the dressing first, then add the avocado, mozzarella, peaches and bacon.

Serve in large bowls.

Calories per serving: 390. Great for a light dinner - or a Saturday afternoon lunch.