INGREDIENTS
50g chunky croutons
2 tsp extra-virgin olive oil
2 tsp balsamic vinegar
150g baby spinach
4 roasted red peppers from a jar, drained, chopped into strips
3 ripe plum tomatoes, chopped
2 shallots, finely sliced
8 kalamata olives, pitted and halved
1 x 125g ball of reduced fat mozzarella, torn
Handful of fresh basil leaves
2 x 80g pots John West Infusions Basil
Black pepper
