Blood Orange, Cannellini Bean & Mozzarella Salad Recipe

Ingredients

2 tbsp balsamic vinegar
100g beetroot
40g honey
200g blood oranges
400g tin of cannellini beans
50g lamb's lettuce
100g mozzarella

Prep: 15 mins + 25 marinating | Cook: Nil

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Method

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.