Spiced Bocconcini Salad

  • Prep Time: 5 minutes
  • Servings: 4-6 as finger food
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Ingredients

  • ½ – 1 green bell shaped chilli (depending on heat), finely chopped
  • 1 avocado, peeled, cut into 16 pieces
  • ½ red onion, chopped
  • 1 tomato, diced
  • 6-8 buffalo bocconcini (or mozzarella), cut into quarters if large

 

Dressing

  • ¼ cup (60ml) extra virgin olive oil
  • 1 tablespoon (20ml) fresh lime juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon caraway seeds
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper to taste

 

To serve

  • 1 baby gem lettuce
  • ½ bunch coriander, leaves picked and coarsely chopped

Instructions

  1. For the dressing: combine all ingredients in a small jug. Set aside to infuse.
  2. For the salad: combine chilli, avocado, red onion and tomato in a bowl and toss to combine. Add bocconcini and pour over dressing.
  3. To serve: lay lettuce leaves on to a platter. Divide bocconcini mixture among lettuce cups and sprinkle with coriander.

Notes

Lyndey’s Note: Store Bocconcini in the refrigerator in it’s brine as it will keep for longer.

*Note: Australian measurements 1 tablespoon = 20ml are used throughout.

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