Radish, Watercress and Mozzarella Salad with Mint and Lemon
Serves: 8
PREP: 10 mins
COOK: 10 mins
Thanks to Sainsbury’s for providing this delicious recipe. Find the recipe and buy the ingredients here
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Ingredients
100 g blanched almonds
200 g radishes
220 g baby leaf watercress
1 green eating apple
juice of ½ large lemon, plus the zest of the lemon to serve
4 x 125g packs buffalo mozzarella
2 tbsp extra-virgin olive oil, plus extra for drizzling
sea salt
2 tbsp shredded mint
Method
Preheat the oven to 180°C, fan 160°C, gas 4.
Scatter the almonds on a small baking tray and toast them in the oven for 10 minutes or until lightly golden. Cool, then roughly chop.
Trim and slice the radishes and pick over the watercress, discarding any tougher stalks. put them into a large bowl.
Shortly before serving, peel and core the apple and slice it into matchsticks, toss with a little of the lemon juice to prevent it from turning brown. Drain the mozzarella and tear it into bite-sized pieces.
Put the 2 tablespoons of oil, the remaining lemon juice and the apple into the bowl with the watercress and radishes; season. Toss together and divide between 8 plates. Add the mozzarella and almonds and scatter with a little crushed sea salt, freshly ground pepper, the mint and lemon zest. Finally, drizzle with a little extra oil.