Buffalo mozzarella salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash the tomatoes, dab dry and cut in half. Place them on a baking tray lined with baking paper with the cut surface facing downwards. Sprinkle with about 3 tablespoons of oil and sprinkle with Fleur de Sel. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes until the tomatoes start to brown.

2. 2

   Clean or sort the rocket, wash and drain well. Wash basil, shake dry and pluck the leaves. Wash lemon hot, rub dry and finely grate half of the peel. Halve the lemon and squeeze the juice. Mix lemon juice and zest, some salt and pepper. Fold in 4-5 tbsp. oil.

3. 3

   Remove the tomatoes from the oven and let them cool down a little. Mix the rocket, basil and half the vinaigrette. Spread the tomatoes over the salad. Drain cheese, tear up and arrange on the salad. Spread the rest of the vinaigrette over the lettuce.

Nutrition Facts

KCAL
420 kcal

CARBS
4 g

FATS
37 g

PROTEINS
17 g