Wow your friends and family with this pretty and delicious salad. Where bitter Radicchio meets creamy Mozzarella and sweet Orange with our Peppery EVOO in an herby dressing.
Serves 4
Ingredients
80g Puy lentils
400ml vegetable stock
1 Tbsp pumpkin seeds
1 Tbsp honey
1 Tbsp cider vinegar
70ml Peppery EVOO
handful of mint & flatleaf parsley
sea salt & freshly ground black pepper
1 large orange
1 radicchio lettuce
1 large mozzarella ball
Directions
Cook the puy lentils in boiling stock to the packet’s directions, until they're still slightly firm to the bite. Drain and set aside to cool. Remove the orange skin and cut segments into half, collect any juice left on the chopping board.
Dry toast the seeds, with a pinch of sea salt, on a medium low heat, until they start to brown and you hear them popping.
Make the dressing by whisking together the kept orange juice, honey, vinegar and the Peppery EVOO in a bowl, until it thickens and lightens in colour. Roughly chop the mint and parsley and mix into the dressing. Season to taste with salt and pepper.
Remove the leaves from the radicchio, tearing in half if they are large. Decoratively place them onto a large platter and drizzle over half of the dressing.
Spoon over the lentils onto the dressed radicchio leaves, place on the orange bits, tear the mozzarella into bits and add to the plate. Drizzle over the leftover dressing and sprinkle over the toasted pumpkin seeds to serve.
