3 blood (or normal) oranges
2 x 125 g balls mozzarella, torn
2 big handfuls rocket
½ red onion, thinly sliced
crusty bread, to serve (optional)
FOR THE DRESSING
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp caster sugar
2 tsp wholegrain mustard
1 tsp mustard seeds (black or brown)
1 tsp poppy seeds
- Finely zest 1 of the oranges and mix with the dressing ingredients and some seasoning.
- Cut the peel from the top and bottom of each orange, then sit each flat on a board. Using a small knife, cut away the peel and pith from each orange, working in downward strokes all the way around. Thinly slice the oranges and scatter over a platter with the mozzarella, rocket and onion.
- Drizzle the dressing over the salad and eat with crusty bread, if you like.