• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, D
MineralsNatrium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 150 g buffalo mozzarella , drained

  2. 4 slices of speck bacon

  3. 4 tbsp olive oil

  4. 1 pinches salt and black pepper

  5. 100 g mixed salad leaves

  6. 1 tbsp balsamic vinegar

  7. 2 tsp sesame seeds , toasted

  8. 8 plums , stoned and chopped

  9. 2 tbsp caster sugar

  10. 3 tbsp balsamic vinegar

  11. 25 g butter , for frying

Instructions Jump to Ingredients ↑

  1. Melt the butter and sauté the plums in a frying pan for 2-3 minutes. Add the sugar and vinegar and simmer for 15-20 minutes, until the plums are soft and the sauce is rich and sticky.

  2. Divide the cheese into quarters and wrap each piece in a slice of speck. Secure with wooden cocktail sticks.

  3. Heat half the olive oil in a non-stick frying pan over a medium-high heat. Season the bacon wrapped mozzarella and fry for a few minutes on each side to brown and crisp the speck. Remove from the pan once the speck is crisp.

  4. Place the salad leaves in a bowl with the remaining olive oil, vinegar and seasoning. Toss together and divide between two plates.

  5. Place the wrapped Mozzarella on top of the salad, sprinkle with the toasted sesame seeds and pour over any juices remaining in the pan. Place a dollop of chutney on the side of each plate and serve straight away


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