Turn a mozzarella salad into a meal by adding tender steak. Add the finishing touch with sweet and juicy peaches while they’re still in season.
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Heat a lightly greased chargrill on high. Cook the beef for 4-5 mins each side for medium or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.
Meanwhile, arrange the lettuce, peach, celery, avocado, pomegranate seeds, mint and spring onion on a large serving platter.
Top salad with steak and mozzarella. Drizzle with the lime juice and season with pepper to serve.
COOK. STORE. SAVE.
If you have leftover pomegranate seeds, sprinkle them over yoghurt or brekkie bowls for a juicy burst of flavour. Alternatively, freeze them in a sealable bag for up to 6 months.