citrus ratatouille salad with mozzarella

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Cooking receipe to make citrus ratatouille salad with mozzarella under category General Recipes. You may find some video clips related to this receipe below.

citrus ratatouille salad with mozzarella

150m1 good olive oil

2 strips lemon peel

2 strips orange peel

2 cloves garlic sliced

1 bunch basil stems and leaves separated

1 aubergine halved lengthways and sliced

3 courgettes sliced on the diagonal 2 red peppers cored and sliced

Sea salt and black pepper

1 punnet (approximately 20) pomodorini (baby plum tomatoes) or cherry tomatoes

1 beef tomato skinned deseeded and chopped

A handful of caper berries or large capers drained

8 bocconcini (baby mozzarella) or two buffalo mozzarella (each ripped into four chunks)

Balsamic vinegar to serve

Put the oil peel garlic and basil stems (set aside the leaves for later) in a pan and warm through gently without flying for about 5 minutes.

Leave to infuse for as long as possible then discard all the flavouring bits. Meanwhile prepare the aubergine courgettes and peppers and toss with the salt and a few twists of pepper. Heat a large fiying pan until hot brush the vegetables with some of the infused oil and sear (in batches) in the pan on both sides until just limp.

Toss the baby tomatoes in the oil then smartly blister them all over in the hot pan; add to the other vegetables. Gently reheat the remaining infused oil with the chopped beef tomato for 2 minutes and toss with the vegetables caper berries (or capers) mozzarella and some torn basil leaves.

Serve in bowls with a few whole basil leaves thrown over and a sprinkling of balsamic vinegar.

Try to use bunched basil or the stems sold in packets. Potted (

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