Mozzarella, plum and burnt leek salad

Mozzarella, plum and burnt leek salad

This simple and colourful mozzarella salad is perfect for welcoming autumn. The combination of creamy cheese, smoky leeks, peppery watercress and tangy-sweet plums is a crowdpleaser.

Mozzarella, plum and burnt leek salad

Make the most of in-season plums with our plum recipes collection.

  • Serves icon Serves 6 as a starter
  • Time icon Hands-on time 30 min. Cooking time 10 min

This simple and colourful mozzarella salad is perfect for welcoming autumn. The combination of creamy cheese, smoky leeks, peppery watercress and tangy-sweet plums is a crowdpleaser.

Make the most of in-season plums with our plum recipes collection.

Nutrition: per serving

Calories
456kcals
Fat
26g (9.9g saturated)
Protein
17.3g
Carbohydrates
34.8g (33.5g sugars)
Fibre
7g
Salt
0.7g

Ingredients

  • 100ml red wine vinegar
  • 100g caster sugar
  • 4 plums
  • 3 large leeks
  • Extra-virgin olive oil to drizzle
  • 80g watercress
  • 2 balls mozzarella, torn into large chunks
  • 4 tbsp toasted hazelnuts, roughly chopped
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Method

  1. Put the vinegar and sugar in a small saucepan over a medium heat. Warm through until the sugar has dissolved, then remove from the heat. Meanwhile, cut each plum in half and remove the stones. Put the plum halves cut-side down in the pickling liquid, then set aside for at least 30 minutes to lightly pickle, giving them the occasional stir.
  2. Heat a grill to its highest setting. Put the leeks on an oven tray, drizzle with olive oil and season. Grill, turning occasionally, until blackened all over (about 10 minutes). When cool enough to handle, trim the ends and peel away the burnt outer layer of the leeks. Slice the soft insides into bite-size pieces.
  3. Toss the watercress with a drizzle of olive oil and a splash of pickling liquid, then season to taste. Arrange the plums, leeks, watercress and mozzarella on a platter, then scatter with the hazelnuts. Finish with a grind of black pepper and an extra drizzle of oil and pickling liquid.

Nutrition

Calories
456kcals
Fat
26g (9.9g saturated)
Protein
17.3g
Carbohydrates
34.8g (33.5g sugars)
Fibre
7g
Salt
0.7g

delicious. tips

  1. Pickle the plums up to 24 hours in advance and keep in the fridge for a more pronounced flavour.

Buy ingredients online

Recipe By

Tom Shingler

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