- Pan-Fried Mozzarella Wraps With Chutney
1/2 small clove garlic, peeled
1 1/4 milliliters coarse sea salt, ( 1/4 tsp)
2 1/2 milliliters Dijon mustard, ( 1/2 tsp)
freshly ground black pepper
7 1/2 milliliters white wine vinegar, (1 1/2 Tbsp)
60 milliliters olive oil, (4 Tbsp)
1/2 80 g pack small leaf salad
2 tomatoes
2 125 g pack mozzarella
4 slices Parma ham
15 grams pistachio nuts, roughly chopped (1/2 oz)
30 milliliters Date, apricot and orange Chutney (2 Tbsp)
To make the salad dressing, crush the garlic and salt together in
a mortar with a pestle until creamy. Add the mustard, black pepper,
vinegar and 45 ml (3 Tbsp) of the olive oil. Mix thoroughly.
Divide the salad leaves between 2 serving plates.
Cut each tomato into 8 and arrange amongst the leaves. Drain the
mozzarella, dry on kitchen paper and cut each cheese into half.
Place each piece towards one end of a slice of ham. Roll up the
ham to enclose the cheese and secure with a cocktail stick.
Heat the remaining 15 ml (1 Tbsp) of oil in a large non-stick frying
pan. Add the wrapped mozzarella and fry over a medium heat for 1
1/2 -2 minutes on each side. Whisk the dressing and drizzle it
over the salad. Remove the cocktail sticks and place the wraps on
top of the salad. Sprinkle with the pistachio nuts.
Serve immediately accompanied by the Chutney and warm ciabatta
rolls or bread.
