Fresh and full of flavour.

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

Photography by Oliver von Wiese.

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