Side Servings Archives

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20 minutes

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20 minutes

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40 minutes

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10 minutes

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1 hour

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Creamy sorghum

45 minutes

Charred blood orange and mozzarella salad

Serves 4-6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

4-6 blood oranges, peeled and halved
¼ cup olive oil
¼ cup red wine vinegar
180 g Woolworths Italian salad
1 fennel bulb, shaved
120 g buffalo mozzarella, torn
50 g walnuts, toasted and crushed
Woolworths salt flakes, to taste
green peppercorns, crushed, to taste

For the dressing, combine:

2 blood oranges, juiced
¼ cup red wine vinegar
¼ cup olive oil

Method

1. Place blood orange halves on an oven tray, and lightly blow-torch the tops to char the edges slightly.

2. Drizzle charred oranges with olive oil and vinegar.

3. Cover a serving platter with fresh Italian salad leaves and shaved fennel. Top with blood oranges.

4. Top with mozzarella, dress with the dressing, and season with salt flakes and green peppercorns.

Cook's tip: blood oranges are best juiced when chilled.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Don’t delay! Woolworths’ blood oranges are available on shelf for a limited time. Make the most of this season by adding the crimson-coloured citrus to salads, bakes, roasts and cocktails.

Shop blood oranges at Woolworths here.

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Charred blood orange and mozzarella salad

Charred blood orange and mozzarella salad

Ingredients

Method