WELCOME to the first recipe, created for you as part of a new TTI recipe series It’s a four-course dinner which feeds four people for ONLY £20.
The idea behind this series is to inspire others to host and cook for friends regularly if you don’t already, or to do it more often. What’s so fantastic about these recipes are that they are EASY, QUICK and SIMPLE, allowing you to host and spend more time with your friends rather than getting cooped up in the kitchen. And, of course, embraces the Mediterranean flavours of southern Italy that I love.
To start off with, we have a refreshing mozzarella, roasted lemon salad. So easy and simple this dish uses ingredients that remind me so much of summer lunches in Italy. It encompasses so many different flavours; creamy mozzarella, citrusy lemons, saltly anchovies and spicy chillis. I really feel like that it creates a real umami-ish experience. You will be licking your plate!
Total cost for 4 people: £4.70
PrintMozzarella, roasted lemon salad
- 2 unwaxed lemons
- Extra virgin olive oil
- Sea Salt
- Rocket, 2 large handful
- Mozzarella, 2 balls
- Anchovy fillets, 10 fillets
- 1 Red Chilli, finely diced
Mozzarella, roasted lemon salad
- First, prepare the lemon. PRE-HEAT the oven to 190C. Thinly SLICE 1 lemon. You will need at least 2/3 slices per person. PLACE on an oiled baking tray, DRIZZLE with a little more extra virgin olive oil and SEASON with salt. ROAST for 10-12 minutes until the outer skin has softened. Let it cool down.
- Next, let’s create the dressing for the salad. SQUEEZE the juice of half a lemon; ADD and POUR approximately double amount of extra virgin olive oil. Taste and season with salt and pepper. You’re looking for a mild citrusy flavour.
- In a bowl, DRESS the rocket leaves with half of the dressing. Set aside.
- CHOP off each end of the chilli. HALVE it horizontally; SCRAPE and DESEED with a teaspoon; SLICE into long thin strips and FINELY DICE.
- SLICE or TEAR the MOZZARELLA ball. You want at least 3/4 slices/chunks per person.
- Finally to PLATE up, first LAY the dressed rocket leaves, followed by the mozzarella on top; then the roasted lemon. Next, HALVE the anchovy fillets and ARRANGE them top, SPRINKLE on the chilli and finally DRIZZLE more extra virgin olive oil.
