The secret of this salad success is all in the temperature of the mozzarella.


Serves 4

  • 4 balls of mozzeralla
  • 3 oranges, (I am using blood oranges as they are in season at the moment)
  • A tablespoon of pomegranate seeds
  • Basil, 16 leaves
  • Freshly ground salt and pepper
  • Olive oil
  • A tablespoon roast salted almonds


  1. Leave the Mozzarella at room temperature for an hour before you start to prepare the dish.
  2. Peel the oranges using a sharp knife removing all the white pith, then slice the oranges crossways,
  3. Arrange the orange slices in a circle on four plates. Place the Mozzarella in the centre, tearing the mozzarella slightly in the middle.
  4. Season with freshly ground salt and paper and a little drizzle of olive oil.
  5. Sprinkle pomegranate seeds over the orange slices, followed by a sprinkling of chopped roast salted almonds and scatter basil leaves on top.
  6. Serve with some warm focaccia or some toasted sourdough