They don't always have to be served sweet, either. If you fancy something different to the usual cherry pie then why not try this fresh, summer salad? It takes just a few minutes to put together so it's ideal for a quick and easy mid-week dinner.
This gorgeous salad is the invention of Lucy Boyd, the daughter of River Cafe's Rose Gray and Culinary Director of Michelin-starred Petersham Nurseries. As a trained chef and gardener, she's passionate about simple, fresh ingredients that are bursting with natural flavour. Serve this up and impress your guests.
- 200g firm, ripe cherries washed and patted dry, stems removed
- 4 medium sized balls of Buffalo mozzarella
- 8 slices of prosciutto
- A handful of fresh basil leaves washed and patted dry
- A few mint leaves washed and patted dry
- A few borage flowers
- A bunch or approx. 150g of rocket washed and dried
- Extra virgin olive oil
- Salt and black pepper
Method1. Remove the stones from the cherries with a cherry stoner or cut the cherries in half and ease the stones out with a knife.
2. Drain the mozzarella of its juice and roughly tear each ball into four pieces and distribute amongst the 4 plates.
3. Drape the prosciutto slices through the mozzarella; scatter a few rocket leaves over, along with the cherries.
4. Roughly tear the basil and mint leaves and lightly sprinkle over the top along with the borage flowers.
5. Drizzle a little extra virgin olive oil over each plate and season with salt and freshly ground black pepper.
Prep Time5 mins
Try these other yummy summer recipes:
Posh Prawn Cocktail
Slow-cooked Pork Sliders with homemade Coleslaw
Halloumi & Courgette veggie burgers