Late Summer Tricolore Recipe | Abel & Cole

Late Summer Tricolore

Cooking time
Serves4 people
Late Summer Tricolore

We’ve plumped for a new twist on the classic, using balsamic roasted Victoria plums and crispy rosemary and fennel seeds.


  • 12 plums
  • 4 tbsp balsamic vinegar
  • 1 orange
  • 3 tbsp olive oil
  • 100g rocket
  • 2 balls of mozzarella*
  • 4 rosemary sprigs
  • ½ chilli
  • 1 tsp fennel seeds (optional)
  • Sea salt and freshly ground pepper

*Or use 150g soft goat’s or ewe’s milk cheese for a vegetarian option. 15 mins (prep) | 20 mins (cooking)

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Halve and stone your plums. Arrange in on in an ovenproof dish. Add the balsamic vinegar and two rosemary sprigs. Roast for 15-20 mins or till sticky, sweet and tender.
3. Zest your orange in to a bowl. Mix with 3 tbsp freshly squeezed orange juice and the olive oil. Whisk until fully mixed. Wash your rocket. Toss with the dressing.
4. Arrange the rocket on plates or a big platter. Tear your mozzarella into nuggets. Dot the nuggets of creamy mozzarella and sticky plum halves over the top of the salad.
5. Strip the remaining rosemary from the stalks. Roughly chop. Thinly slice the chilli. Set a frying pan over high heat. Add a drizzle of oil. Fry the rosemary, chilli and fennel seeds with a pinch of salt till just crisp and fragrant.
6. Spoon the mixture and any residual oil over the top. Finish with a little dusting of pepper.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop