FOR THE SALAD:
6 slices brioche bread, cut into cubes
4 little gem lettuces, cut into quarters
6 ripe peaches, stoned and cut into wedges
2 balls buffalo mozzarella, torn into small chunks
ó tsp thyme leaves, to serve
A handful of basil leaves, to serve
FOR THE DRESSING:
6 tbsp olive oil
1 lemon, juiced
1 tbsp capers in brine, drained and finely chopped
2 tbsp maple syrup (preferably golden colour for its delicate taste)
1 Preheat the oven to 190°C/ Gas Mark 5.
2 Make the dressing by whisking the oil, lemon juice, maple syrup and capers together.
3 Scatter the brioche cubes over a baking sheet and bake for 8-10 minutes until golden and crispy. Remove from the oven and set aside to cool.
4 Arrange the lettuce in a serving bowl and top with the peaches and torn mozzarella and season well.
5 Drizzle over the dressing, then scatter over the thyme, basil and croutons.
Recipe by Maple from Canada