Peach & Mozzerella Salad

Ingredients 

• 100g rocket leaves 
• 2 pieces of sourdough 
• 1/2 tsp dried oregano 
• 1/4 tsp garlic powder 
• 50g of prosciutto (roughly torn)
• 100g mozzarella (roughly torn) 
• 1 peach (sliced) 
• Large handful of basil 
• 2 tbsp balsamic vinegar 
• 4 tbsp extra virgin olive oil 
• Salt & pepper to taste 

1. Slice sourdough into cubes and coat well in olive oil, dried oregano, garlic powder & a pinch of salt. Place under the grill at 140°C until golden brown. 
2. Place rocket leaves in a bowl of iced water for 10 minutes to rehydrate any wilted leaves. Drain well & place into a bowl or serving platter. 
3. Top with prosciutto, mozzarella, sliced peach, basil, sourdough croutons, and salt to taste. 
4. Shake vinegar & olive oil in a jar until combined & pour over the salad.