- 1 tbsp coriander seed
- 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 (or gluten-free alternative), to serve (optional)
Toast the coriander seeds in a frying pan. Leave to cool a little, then roughly crush using a pestle and mortar.
Grate the zest from ½ an orange, then segment all 3, reserving the juice. Mix the seeds with the oil, vinegar, 1½ tbsp orange juice and the zest, then season.
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.