Pan-fried mozzarella wraps with chutney
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Clov garlic; peeled |
| 1¼ | millilitre | Waitrose Coarse Sea Salt; ( 1/4 tsp) |
| 2½ | millilitre | Waitrose Dijon Mustard; ( 1/2 tsp) |
| Freshly ground black pepper | ||
| 7½ | millilitre | Waitrose White Wine Vinegar; (1 1/2 tbsp) |
| 60 | millilitres | Waitrose Olive Oil; (4 tbsp) |
| ½ | 80 g pack Waitrose Small Leaf Salad | |
| 2 | Waitrose Vine Tomatoes | |
| 2 | 125 g pack Galbani Santa Lucia Mozzarella | |
| 4 | slices | Waitrose Parma Ham |
| 15 | grams | Waitrose Pistachio Nuts; roughly chopped ( |
| ; 1/2 oz) | ||
| 30 | millilitres | Waitrose Date; Apricot and Orange |
| ; Chutney (2 tbsp) | ||
Directions
To make the salad dressing, crush the garlic and salt together in a mortar with a pestle until creamy. Add the mustard, black pepper, vinegar and 45ml (3tbsp) of the olive oil. Mix thoroughly.
Divide the salad leaves between 2 serving plates. Cut each tomato into 8 and arrange amongst the leaves. Drain the mozzarella, dry on kitchen paper and cut each cheese into half.
Place each piece towards one end of a slice of ham. Roll up the ham to enclose the cheese and secure with a cocktail stick.
Heat the remaining 15ml (1tbsp) of oil in a large non-stick frying pan. Add the wrapped mozzarella and fry over a medium heat for 1½ -2 minutes on each side.
Whisk the dressing and drizzle it over the salad. Remove the cocktail sticks and place the wraps on top of the salad.
Sprinkle with the pistachio nuts.
Serve immediately accompanied by the Chutney and warm ciabatta rolls or bread.
Variation:
Try Waitrose Apple and Walnut Chutney and sprinkle the cheese wraps with chopped walnuts.
Converted by MC_Buster.
NOTES : This summer lunch or supper dish is full of strong, robust flavours. Serve the wraps on a bed of dressed salad leaves with a delicious Date, Apricot and Orange Chutney.
Converted by MM_Buster v2.0l.