• 100 g blanched almonds
  • 200 g radishes
  • 220 g baby leaf watercress
  • 1 green eating apple
  • juice of ½ large lemon, plus the zest of the lemon to serve
  • 4 x 125g packs buffalo mozzarella
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • sea salt
  • 2 tbsp shredded mint


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    Scatter the almonds on a small baking tray and toast them in the oven for 10 minutes or until lightly golden; cool, then roughly chop.

  3. 3

    Trim and slice the radishes and pick over the watercress, discarding any tougher stalks; put them into a large bowl.

  4. 4

    Shortly before serving, peel and core the apple and slice it into matchsticks, toss with a little of the lemon juice to prevent it from turning brown. Drain the mozzarella and tear it into bite-sized pieces.

  5. 5

    Put the 2 tablespoons of oil, the remaining lemon juice and the apple into the bowl with the watercress and radishes; season. Toss together and divide between 8 plates. Add the mozzarella and almonds and scatter with a little crushed sea salt, freshly ground pepper, the mint and lemon zest. Finally, drizzle with a little extra oil.

Nutritional Details

Each serving provides
  • Energy 653kj 156kcal 8%
  • Fat 13.7g 20%
  • Saturates 3.3g 17%
  • Sugars 1.1g 1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

1.6g carbohydrate 1.8g fibre 5.7g protein

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