Marinated Buffalo mozzarella and fig salad

Marinated Buffalo mozzarella and fig salad

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  • 1 ball Buffalo mozzarella
  • 125 ml olive oil
  • 2 garlic cloves, crushed
  • 2 sprigs of thyme
  • 2 black figs
  • ½ Granny Smith apple
  • 50 g rocket
  • 12-year-old Balsamic vinegar or Balsamic reduction
  • a splash of good quality local olive oil
  • sea salt and black pepper, to taste

Cooking Instructions

The night before: Marinate your mozzarella in the olive oil, garlic cloves and thyme in a sealed container in the fridge.

Preparing the salad: remove the mozzarella from the marinade and rip it with your hands into large pieces - about 4 - 6.

Slice your figs thickly or quarter them.

Cut the Granny Smith apple in half and then cut into thin slices.

Lay the marinated mozzarella with the figs in the centre of a plate, trying to work upwards rather than outwards.

Take your apple slices and arrange among the mozzarella and figs - this will give the dish even more height.

Once done scatter the rocket over the plate and drizzle with Balsamic and Olive Oil.

Finish with a crack of black pepper and a sprinkle of sea salt.

Cook's note: "I really love this dish, it's fresh, contemporary and sexy and  ticks all the boxes I use when creating a summer dish. It's fresh, rustic, local and healthy. All of these ingredients are in season in summer and available within a 50-km radius of the Lourensford farm, which makes such a difference to the flavour of this easy-to-make salad.

When making it, don't be afraid to get your hands 'dirty. It's all about making contact with your food and forming a relationship with your ingredients."

Read more about Chef Bjorn Guido and Lourensford Estate

Bjorn Guido of the Millhouse Kitchen at Lourensford Recipe by: Bjorn Guido of the Millhouse Kitchen at Lourensford
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