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Recipe: Slow roasted peach & buffalo mozzarella

♫ 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


4 Peaches

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.

To assemble:

Tear mozzarella into small pieces, add the peach, season with sea salt & cracked pepper. Toss, then lay on plate

Drizzle dressing generously over.


Like to hear about more of Alex's dishes? Follow Lalla Rookh and Alexandra Haynes on Instagram.

Please email or call us on 08 9325 7077 with any queries.

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