(6 persons)
- 4–6 Büffelmozarella (approx. 500 g)
- 6 tablespoons olive oil (eg, lemon olive oil)
- grated zest and juice (3 tablespoons) of approx. 1/2 organic orange
- cayenne pepper
- about 5 sprigs of thyme
- 2 medium zucchini
- salt, pepper (mill)
- 6 apricots
- 125 g wild herbs or baby leaf lettuce
- 2 EL heller Balsamic (White Condiment)
- 1/2 TL Dijonsenf
- 30 g pine nuts (roasted)
preparation
- Mix the mozzarella with 2 tbsp oil, orange zest, 1 tbsp orange juice, some cayenne pepper and about 1/2 tsp thyme leaves (chopped) in a wide bowl or casserole dish. Cover with cling film and leave to marinate for about 1 hour.
- Wash and trim the zucchini and slice lengthways. Cook in 1 tbsp hot oil in a non-stick pan (or drizzle oil over aluminum trays on the grill) with sprigs of thyme for approx. 2 minutes. Remove, salt, pepper.
- Halve the apricots and remove the stone from each. Fry the cut surface in 1 tbsp hot oil in a pan (or drizzle with oil on the grill in aluminum trays), turn briefly, add to the courgettes.
- Wash the lettuce, spin dry, arrange on a platter with the mozzarella, courgettes and apricots. Mix the vinegar, 2 tablespoons orange juice, mustard and 2 tablespoons oil until smooth, season with salt and pepper and pour over. Scatter pine nuts on top.