Peach & Mozzarella to-go

This salad works so wel to go, whether it’s a beach dinner or a picnic in the park this is salad just tastes the best when eating al fresco 🌤️

INGREDIENTS (serves 2)
- 2 peaches
- 1 mozzarella di buffala
- Baguette, sourdough or any bread really
- 150g (vegetarian) chicken filet
- 75g salad (any greenleaf of your choice)
- 2 tomatoes
- 1 tsp honey
- 1 tsp thyme
- Olive oil/salt/pepper
- Optional: radish

🔥 The hot ingredients:
1. Cut/rip the bread into small pieces add to a large bowl with olive oil, pinch of salt 8 pepper. Toast the bread in a frying pan with a bit of oil on medium heat. Shake the pan and flip the pieces so they doesn’t burn. Take off the heat and set aside when the croutons are at your preferred level of toastiness.
2. Cut the (veggie) chicken into small bit and add to a bowl mix with the honey, thyme leaves, a splash of olive oil and season to taste. Like with the croutons, add to a fryin pan and cook until golden brown on med heat for 5-6 achlSet aside to cool.

🥶 The cold ingredients:
3. Chop the peach, tomato and mozzarella into chunks. Slice your radish if your adding that.

🥗 Build the salad:
4. if you’re bringing it along in a lunchbox start with you leafy greens at the bottom, then add mozza, peach and tomato. Then goes the chicken & croutons. Add the radish on top to decorate if you like.
5. Add a splash of olive oil and season to taste. Pack a long in you picnic basket and eat asap (wouldnt advise to keep this out of the fridge the whole day). Enjoooy ✨