peach, cucumber and mozzarella salad with gochujang vinaigrette 

(adapted by Hetty Lui McKinnon)

Ingredients:

2 tablespoons gochujang

2 tablespoons rice vinegar 

¼ cup extra-virgin olive oil, plus more for serving

2 teaspoons maple syrup 

1 garlic clove, finely grated 

Salt and pepper 

4 ripe peaches, halved, pitted and sliced 

4 Persian cucumbers, sliced

8 ounces fresh mozzarella, torn

1 big handful basil leaves 

Directions:

To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.

Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top. Drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil.

Scatter the basil leaves on top and serve.

Serves 4