Moz­zarella & or­ange salad with co­rian­der seed dress­ing


Serves 6 Prep 10 mins Cook 2 mins

1 tbsp co­rian­der seeds 3 or­anges 3 tbsp extra vir­gin olive oil 2 tsp sherry vine­gar 3 x 125g balls buf­falo moz­zarella hand­ful lamb’s let­tuce hand­ful mint leaves crusty bread, to serve (op­tional)

1 Toast the co­rian­der seeds in a fry­ing pan. Leave to cool a lit­tle, then roughly crush us­ing a pes­tle and mor­tar.

2 Grate the zest from half an or­ange, then seg­ment all three, re­serv­ing any juice. Mix the seeds with the oil, vine­gar, or­ange zest and 1½ tbsp or­ange juice, then sea­son.

3 Tear the moz­zarella into large-ish pieces and ar­range on a plat­ter with the or­ange seg­ments and lamb’s let­tuce. Driz­zle over the dress­ing and scat­ter the mint leaves on top. Serve with crusty bread, if you like. PER SERV­ING 247 kcals, fat 19g, sat­u­rates 9g, carbs 7g, sug­ars 7g, fi­bre 2g, pro­tein 13g, salt 0.6g

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