Put the salad leaves, cucumber, tomatoes and capsicum/pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the capsicums.
Recipe from Good Food magazine
100g lamb's lettuces or baby spinach leaves, or a mixture of both
½ cucumber, cut into ribbons using a vegetable peeler
100g roasted capsicum/peppers in oil from a jar (reserve 1 tbsp oil for drizzling)
4 small tomatoes halved
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seeds
2 tsp balsamic vinegar