Maple Panzanella Salad

For the salad:

• 6 slices of sliced brioche bread, cut into cubes
• 4 little gem lettuces, cut into quarters
• 6 ripe peaches, stoned and cut into wedges
• 2 buffalo mozzarella balls, torn into small chunks
• ½ tsp thyme leaves, to serve
• Handful of basil leaves, to serve

For the dressing:

• 4 tbsp + 2 tsp olive oil
• 1 lemon, juiced
• ¾ tbsp capers in brine, drained and finely chopped
• 1 tbsp + 2 tsp pure maple syrup (preferably golden colour for its delicate taste)

1. Make the dressing by whisking the olive oil, lemon juice, maple syrup and capers together.
2. Heat oven to 190°C. Scatter the brioche cubes over a baking sheet and bake for 8-10 mins until golden and crispy. Remove from the oven and set aside to cool.
3. Arrange the lettuce in a serving bowl and top with the peaches and torn mozzarella and season well.
4. Drizzle over the dressing, then scatter over the thyme, basil and croutons.