Fresh and full of flavour.

Our third recipe from our partnership with Chef Garth Bedford and The Kraal at Joostenberg, uses the best that nature has to offer and combines it to perfection. Follow The Kraal and Chef Garth on Instagram at @kraalrestaurant_joostenberg and @springbokchef.

This recipe is quick and easy to make, perfect in winter when citrus is at it’s best, as a starter or light lunch for 4-6 guests.

INGREDIENTS/THE WHAT:

2 x 120g Zandam Mozzarella di Bufala

FOR THE RED ONION DRESSING

½ a medium red onion, peeled and finely sliced

50 ml red wine vinegar

Pinch of sugar

Ground black pepper & salt for seasoning

1 sprig fresh thyme

1 orange – grated zest & juice

+- 40 ml olive oil

FOR THE SOURDOUGH TOAST

1 clove garlic, cut in half

4 slices sourdough (or other good bread)

FOR THE SALAD

4 radishes, sliced

½ cucumber, peeled & sliced

orange slices from 1 orange

1 handful fresh celery & parsley leaves

80g lettuce leaves

METHOD/THE HOW:

MAKE THE RED ONION DRESSING:

  1. Place the sliced onion into a bowl
  2. Bring the red wine vinegar to a boil together with the sugar, pinch of salt & ground black pepper
  3. Remove from the heat & pour the vinegar over the sliced onion immediately
  4. Add the orange juice, zest, olive oil & thyme leaves
  5. Allow to stand at room temperature for an hour.

MAKE THE SALAD:

  1. Remove the cheese from the fridge about an hour before serving – it should not be served cold
  2. About 20 minutes before serving, combine the radishes, cucumber & orange slices in a bowl & gently toss through with some of the red onion and orange dressing
  3. Drain the mozzarella & cut a deep cross into the top of each cheese
  4. Season generously with salt & pepper
  5. Arrange the lettuce, salad ingredients & cheese on a serving platter.
  6. Drizzle the dressing over the cheese.

TO MAKE THE SOURDOUGH TOAST

  1. Toast the slices of bread & rub all over with the raw cut garlic.
  2. Drizzle a little olive oil onto the toast & serve straight away while still warm with the salad

CREDITS:

Photography by Oliver von Wiese.

Recipe tested & prepared at The Kraal at Joostenberg Wine Estate by Garth Bedford.

OPENING HOURS:

Saturday & Sunday: Closed
Monday to Thursday: 08H00-16H30
Friday: 08H00-15H00

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ADDRESS: R312 Lichtenburg Road, Durbanville, 7551
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TEL: +27 21 976 9794

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