Blood Orange, Cannellini Bean & Mozzarella Salad
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Total: 40 mins
This beautiful salad is made with the best of the New Year's fruit and veg. There are juicy blood oranges, freshly arrived from Sicily by boat and bursting with zingy flavour. They're delicious paired with earthy beetroot, thinly sliced and marinated in a tangy balsamic dressing. Tossed with creamy mozzarella, cannellini beans, tender lamb's lettuce and a mouthwatering honey dressing, this salad makes for a vibrant winter lunch.
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449 kcal
(per portion)
Ingredients you'll need
  • 2 tbsp balsamic vinegar
  • 100g beetroot
  • 40g honey
  • 200g blood oranges
  • 400g tin of cannellini beans
  • 50g lamb's lettuce
  • 100g mozzarella
From your kitchen
  • 2 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    Pour 1 tbsp balsamic vinegar (save the rest for later) and 1 tbsp olive oil into a mixing bowl. Add a pinch of salt. Whisk together.

  • 2.

    Trim and peel the beetroot. Using a mandoline or sharp knife, thinly slice the beetroot into rounds – around 1mm thick. Add them to the balsamic dressing. Toss the beetroot till well coated. Set aside to marinate for 20-25 mins.

  • 3.

    Pour the remaining balsamic vinegar into a clean mixing bowl. Spoon in the honey. Drizzle in 1 tbsp olive oil and a pinch of salt and pepper. Whisk together. Set aside.

  • 4.

    Using a small, sharp knife, slice the peel off the blood oranges. Carefully slice the fruit segments out of the membranes. Squeeze the membranes over the dressing bowl to catch any remaining juice. Drain and rinse the cannellini beans.

  • 5.

    Add the drained cannellini beans and blood oranges to the honey and balsamic dressing. Add the lamb’s lettuce. Toss together to coat.

  • 6.

    Divide the marinated beetroot between 2 large plates. Top with the cannellini bean and blood orange salad. Tear over the mozzarella. Serve straight away.

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