Mozzarella and citrus rocket salad

Mozzarella and citrus rocket salad

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  • 4
  • Easy
  • Carb Conscious
  • 15 minutes
  • Black Oystercatcher Sauvignon Blanc 2009


  • 2 ripe clementines, peeled
  • 6 baby fennel bulbs, sliced
  • 140 g rocket leaves, rinsed
  • 170 g asparagus spears, blanched and halved
  • 2 x 125 g buffalo mozzarella
  • Parmesan shavings, for scattering
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to season

Cooking Instructions

Cut the clementines into rounds and toss with the baby fennel slices, rocket and asparagus.
Top with torn buffalo mozzarella and Parmesan shavings.
Drizzle with olive oil and season to taste.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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