This is an unexpected combination of flavours that works beautifully. It is very exciting to be able to source mozzarella that has been produced in Ireland from the milk of buffalo that are grazing on Irish grass.

Ingredients

Finding that mozzarella from Macroom in County Cork is a priority for me when making this dish. Use small courgettes here so that they taste nutty and have a crisp texture.

A combination of green and golden courgettes makes a particularly pretty presentation. If the flowers are still attached to them, just tear them into little strips and add them to the salad.

Serves 4

  • 1 unwaxed lemon
  • 35g caster sugar
  • 2 small courgettes, about 15cm long
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • sea salt and freshly ground black pepper
  • 2 x 125g balls of Macroom buffalo mozzarella
  • 1 tablespoon sweet marjoram leaves

Method

  1. Using a swivel-top peeler, peel the lemon rind into thin strips and cut the strips lengthways into a fine julienne. Place in a small saucepan of cold water and bring to a simmer, then strain and cool under cold running water.
  2. Put back in the saucepan with the caster sugar. Squeeze the peeled lemon and add enough water to the lemon juice so that you have 100ml of liquid.
  3. Pour into the saucepan and simmer very gently for 10-15 minutes, until the lemon appears candied and translucent and the syrup has thickened slightly. Allow to cool.
  4. To assemble the salad, cut the courgettes lengthways into very thin slices about 3mm thick (not paper thin) and place in a small bowl. Dress immediately with the olive oil and lemon juice, season with salt and pepper and taste to correct the seasoning.
  5. Divide the courgettes between four plates in a flat layer. Spread them out a bit, as you will want to see their lovely colour under the mozzarella. Tear each ball of mozzarella in half and place on the courgettes.
  6. Place a pinch of candied peel on top of the mozzarella and a few strands around the courgettes. Drizzle a little syrup on top and any liquid remaining from dressing the courgettes.
  7. Sprinkle the marjoram leaves over everything, add a final pinch of sea salt and serve immediately.