Nothing compares to the creaminess and quality of Zandam Mozzarella di Bufala. Pairing it with the zesty zing of seasonal grapefruit is a match made in heaven. You can swap the grapefruit in this recipe with oranges, but remember to balance the added sweetness with some acidity. Pickled beetroot can also work, just be careful to keep the beetroot pigment from bleeding into the creamy white cheese and ruining your presentation.

FOR THE HOT HONEY

150g pure honey

2 tablespoons lemon Juice

pinch of dried ginger

pinch of dried coriander

freshly ground black pepper

FOR THE SALAD

2 x 120g tubs of Zandam Mozzarella di Bufala

2 large grapefruits 

80g wild rocket

a handful of nuts
(cashews work well, but sunflower seeds and sesame can also be substituted. Or any other nuts of your choice)

salt and black pepper to season

PREPARING THE SALAD

1. Rince the rocket well and arrange it on a large, flat salad plate.

2. Cut out the grapefruit segments and arrange them on top of the rocket leaves. Be sure to remove all of the bitter pith. (The white parts.)

3. Tear the Mozzarella di Bufala into chunks and arrange between the grapefruit segments.

4. roughly chop the nuts and scatter them on top. If the nuts are raw, toast them in a dry pan or hot oven until they are golden brown.

MAKING THE HOT HONEY DRIZZLE

1. Slowly heat the honey in a small pot.
2. Add the lemon juice, ginger, coriander and black pepper.

TO FINISH THE DISH

Drizzle the Hot Honey over your salad and enjoy!

If you want to give your Hot Honey a savoury twist, you can add a bit of fresh garlic. If you feel spicy is more your style, add fresh chilli or some chilli flakes and a dash of cinnamon to turn up the heat.

The true magic of our “white gold” Mozzarella di Bufala lies in its diversity. This salad can be a year-round showstopper if you simply adapt your ingredients depending on the seasons. It’s the perfect way to bring authentic Italian flair into your kitchen.