Ingredients

100g lamb’s lettuce
or baby spinach leaves, or a mixture of both
½ cucumber
cut into ribbons using a vegetable peeler
100g semi-dried tomatoes
in oil from a jar (reserve 1 tbsp oil for drizzling)
1 yellow pepper
deseeded and cut into thin strips
125g ball light buffalo mozzarella
cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

Method
step 1
Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.

step 2
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.