Photo: Martin Poole
- 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
Preheat the oven to 180°C, fan 160°C, gas 4.
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.
Trim and slice the radishes and pick over the watercress, discarding any tougher stalks; put them into a large bowl.
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.
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.