Blood orange, mozzarella & rocket salad
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Blood orange, mozzarella & rocket salad

By Sarah Cook

Tear creamy Italian cheese – or burrata if you can find it – into a fresh and citrussy salad with mustard dressing

  • Prep:20 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 291
  • fat 22g
  • saturates 10g
  • carbs 10g
  • sugars 10g
  • fibre 2g
  • protein 14g
  • salt 0.8g

Ingredients

  • 3 blood (or normal) oranges
  • 2 x 125g balls mozzarella, the best you can afford (or burrara, if you can get it), torn
  • 2 big handfuls rocket
  • ½ red onion, thinly sliced
  • crusty bread, to serve (optional)
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 2 tsp wholegrain mustard
  • 1 tsp mustard seed (black or brown)
  • 1 tsp poppy seed

Method

  1. Finely zest 1 of the oranges and mix with the dressing ingredients and some seasoning.

  2. Cut the peel from the top and bottom of each orange, then sit each flat on a board. Using a small knife, cut away the peel and pith from each orange, working in downward strokes all the way around. Thinly slice the oranges and scatter over a platter with the mozzarella, rocket and onion.

  3. Drizzle the dressing over the salad and eat with crusty bread, if you like.

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