Fresh and light – mozzarella with mint and chilli


As we move towards the summer months (until it all came abruptly to a stop this week!) my cooking gets lighter, with less saucing, less starches and stodges – and ultimately less cooked.

I lean towards green salads adorned with good grated parmesan, to bruschetta made so the bread slightly softens in the juice of the tomatoes. I also love cold meats and pickles, bowls of Jersey Royals dotted with butter and hummus and baba ganoush – the smoked aubergine puree that has no equal.

I like to serve up cold platters of these ingredients, arrangements which show colour, texture and serve to appetise with hot ciabatta or pitta on the side.

One of my favourite additions is this recipe – mozzarella with mint and chilli. The milkiness of the cheese cut through with the freshness of the mint and the zing of chilli lends a touch of vibrancy to the cool palate.

Try to use buffalo mozzarella here – its flavour is vastly superior

Buffalo mozzarella with mint and chilli dressing

Ingredients (serves 2)

•    Buffalo mozzarella
•    1 small bunch mint leaves, picked
•    ½ a red chilli
•    3 tbs extra virgin olive oil


Finely chop the mint. Deseed and finely dice the chilli. Add both to the olive oil. Slice the mozzarella into about eight pieces and spoon the oil, mint and chilli over, seasoning with sea salt.

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