♫ Millions of peaches, peaches for me... Our new peach and buffalo mozzarella dish is a perfect summer salad, so easy you can make it at home! Check out the recipe below or better yet, come down to Lalla and try it with a nice glass of rosé, just the way Chef likes it. ♪ ... sun soaking bulges in the shade ♪ ♫
Slow roasted peaches, buffalo mozzarella, coriander & thyme - serves 4
2 Buffalo mozzarella (room temperature)
Toasted coriander seed dressing
10g Coriander seed
5g Picked thyme
40ml Chardonnay vinegar
35ml Sherry vinegar
70ml Extra virgin olive oil
2 tbsp Honey
Salt & pepper
Slice the peaches in quarters, place on an oven rack. Season each peach with a drizzle of olive oil & honey. Slow roast on 100 degrees celsius until pink & vibrant. Half way though drizzle with more oil
For the dressing:
Toast coriander seeds, mix vinegars and add oil a little at a time, whisking in, season with salt and pepper & add thyme.
Tear mozzarella into small pieces, add the peach, season with sea salt & cracked pepper. Toss, then lay on plate
Drizzle dressing generously over.
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