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Buffalo Mozzarella with Clementine Salad

Need a new speedy lunch? Try this 15 minute fab mozzarella salad from Tart London - the super-cool caterers of choice for the fashion set (plus Naked Wines at 63% off).

DINING AT HOME IN PARTNERSHIP WITH

We want to keep our starters as fresh and hassle-free as we can, and it’s a good idea to make them look as pretty as possible, because after a few bottles of red no one will remember the pud. For us, this dish is about the colour, the balance of sweet and sour and the texture – a mixture of creamy, smooth mozzarella, the bite of the pomegranate and the crunch of the nut – all in all it should come together nicely as one. You could mix up the ingredients – use blood orange, tangerine instead of the clementine and burrata instead of the mozzarella – if using burrata try and get a small one and serve one per plate as it is difficult to share.

Ingredients

  • 4 clementines 
  • 2 buffalo mozzarella  
  • 100g flaked almonds 
  • Knob of butter  
  • 1 tsp caster sugar  
  • ½ tsp cayenne pepper  
  • 100g pomegranate seeds  
  • Green leaves such as pea shoots, cress or rocket  
  • 1 tsp fennel seeds, finely chopped  
  • A little fresh oregano (you could also use basil) 
  • Good quality extra virgin olive oil  
  • Sea salt and pepper  
Wines
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Method

First heat the oven to 180°C 

Place the butter in a small pan with the sugar and the cayenne pepper – allow to melt and for the sugar to dissolve. Take off the heat and mix in the flaked almonds. Line a tray with baking parchment and pour on the almond mixture, place in the oven for about 5 – 8 minutes – till golden. Leave to cool.  

Peel the clementine’s and slice – about ½ a cm thick is great. Divide the clementine’s between four plates and scrunch on top some of your green leaves. Next roughly pull apart the mozzarella and place on top on the greens and clementine slices, then crunch over the almond brittle, sprinkle over the pomegranate seeds, fennel seeds and fresh oregano leaves. Drizzle with good quality olive oil and season with sea salt and a little black pepper and serve.  

Recipe shared by Wild by Tart, a neighbourhood restaurant in a former power station and coal store in West London. Founded by Jemima Jones and Lucy Carr-Ellison, the duo behind bespoke catering company Tart London.

Suggested wine pairings

Villebois Sancerre 2019
£18.99 from Naked Wines or £6.25 for Muddy readers

After hearing on the grapevine that Joost de Villebois was crafting the best Sauvignon Blanc in France, Naked Wines swooped in to help his struggling vineyard through its Angel funding scheme – and thank goodness they did! Zingy and tropical (think boozy fruit salad) this wine is dangerously drinkable in all the right ways.

Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

Le Petit Train Sauvignon Blanc 2020
£7.99 from Naked Wines or £4.17 for Muddy readers

The fresh, firm, milky flavour of the Buffalo Mozzarella in this dish will contrast beautifully with the zingy acidity in this lovely drop from the Languedoc.

Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

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