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45 minutes

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Thirty minute

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Mozzarella, poached leek, fennel and citrus salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 baby leeks, washed and cut into thirds
2 cups Woolworths organic chicken stock
2 bulbs fennel, sliced
3 oranges or ClemenGolds, peeled and cubed
2 x 240 g tubs Woolworths buffalo mozzarella, torn
50 g pine nuts, toasted
15 g mint, roughly chopped

For the dressing, whisk:

2 T Dijon mustard
4 T extra virgin olive oil
4 T sherry vinegar
1 t green peppercorns, slightly crushed
sea salt, to taste

Method

Poach the baby leeks in the chicken stock for 10 minutes, then drain and allow to cool.
Arrange the salad on a platter, starting with the fennel, oranges and leeks as the base, then adding the mozzarella and pine nuts.
Drizzle over the dressing and garnish with mint.

Cook’s note: This is a quick one to make on the morning before guests arrive. The combo of crunchy and creamy textures and bold flavours will get taste buds ready for the feast to come Reserve the stock from the leeks and store in the fridge to use again.

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Mozzarella, poached leek, fennel and citrus salad

Mozzarella, poached leek, fennel and citrus salad

Ingredients

Method