Ingredients
  • 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)
Method
STEP 1
Toast the coriander seeds in a frying pan. Leave to cool a little, then roughly crush using a pestle and mortar.
STEP 2
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.
STEP 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.
Made on
Tilda