Just a quick post today. With a simple little salad or side-dish, whichever you wish it to be.
One evening when my brother-in-law was over for dinner I decided just to make a help-yourself sort of meal. A large bowl of lovely dressed mixed salad, a bowl of homemade potato and dill salad, a small bowl of homemade hummus, crusty bread, marinated mozzarella, pizza, a small bowl of beetroot and one of sweetcorn. It was wonderful. I should really do this more often. My mum, Graham and I then enjoyed leftovers the next day for lunch.
The marinated mozzarella recipe came out of a fabulous book by Yotam Ottolenghi called Plenty.The marinade was made up of fennel seeds, oregano (fresh was called for, but I just used a little dried oregano), basil, garlic, lemon zest, extra virgin olive oil, rapeseed oil, salt and pepper.
The marinade is poured over the torn mozzarella and left for half an hour for the flavours to develop. Ottolenghi served his mozzarella with tomato wedges drizzled with olive oil, but as I was serving mine alongside a mixed salad, I didn't bother.
The flavours were good, but subtle, I think I would add more fennel next time and perhaps experiment with other spices. I did really enjoy it alongside all the other dishes.
On another note, please vote for your favourite soup or salad in this month's No Croutons Required. The chance to vote is drawing to a close and the winner will be announced tomorrow.
I would so like to try and make this - looks very delicious LOVE it!
ReplyDeleteIt was good, but then I do love mozzarella.
ReplyDeleteSounds like a great salad. I love fresh mozzarella in a salad.
ReplyDeleteI like the idea of mozzarella with fennel.
ReplyDeleteOooh I love the look and idea of this!
ReplyDeleteMe too Kristen :)
ReplyDeleteIt does work well TB :)
Thanks Jan :)
That looks delicious Jac - could you still taste the mozzarella underneath all the other flavours? A tomato salad sounds good if you weren't having other salads too. Your whole spread sounds lovely!
ReplyDeleteYes, you could still taste the mozzarellla C, I tore it into quite large pieces and the marinade was quite subtle.
ReplyDeletemmms, now that is my kind of lunch! I love this time of year for making up different salads and just helping ourselves at lunchtime. Even better when our own produce starts to come through at the allotment - no buffalo grazing for home-made cheese though!
ReplyDeleteEveryone loves Ottolenghi!
ReplyDeleteI have the book with that awesome vegetable tart in it - when the weather warms up that tart is getting made!
Lovely!
ReplyDeleteI need to embrace spring and get going on lighter dishes again.
I bet you could use the same flavours on halloumi and then griddle it.
Wish I liked Mozzarella - but......
ReplyDeleteI love Mozzarella and this looks so good!
ReplyDeleteMaria
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This is just amazing Jacqueline. So simple and fresh it has to be good!!!!! I ev3n found some burrata on the weekend that would be pefect with this!
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