• Laura Tulloch

Zesty greens, toasted hazelnuts and mozzarella

A refreshing, light, and uplifting salad. I've used asparagus, and green beans, but any greens would work.

serves 2


1 bunch asparagus, ends removed and each spear crossed with a knife

handful of green beans, ends trimmed

1 mozzarella ball

1/2 cup extra virgin olive oil

1 tsp white wine vinegar

1 navel orange, zested, and segmented, keep all the juices

1 lime zested

pinch of salt

50g toasted chopped hazelnuts


  1. Separately boil the asparagus and green beans, adding them to cold water once cooked, this helps preserves their colour.

  2. Make the dressing by combining the oil and vinegar.

  3. Gently toast the hazelnuts and once cooled remove the skins by rubbing the nuts in your hands, I use a rolling pin and a bowl to gently break the nuts into pieces, keep the pieces quite large.

  4. Zest the orange into the oil mix, remove the skin of the orange with a knife, and segment the orange pieces, removing as much pith as possible.

  5. Do this over a bowl so you can keep all the juices that drip, then squeeze the remining juice with you hand into the bowl.

  6. Add the juice to the oil mix, along with a pinch of salt.

  7. Drain the beans and asparagus, and add to the orange segments .

  8. Plate on a plate and loosely sprinkle the hazelnuts over the plate.

  9. Now drizzle with the dressing.

  10. Cut the mozzarella and add to the plate, along with a spoon of the dressing.

  11. Finish by grating some fresh lime over the whole plate.

0 views0 comments

Recent Posts

See All