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Blood Orange & Mozzarella Salad

A succulent side-dish or a light lunch.

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 1 blood orange
  • 1 small fennel
  • Juice from 1/2 lime
  • 1 ball of mozzarella
  • Few sprigs of dill
  • Small handful of black olives, pitted
  • Small handful of walnuts
  • For the dressing:

  • 2 tablespoons of Fussels Extra Virgin Rapeseed Oil
  • 1 tablespoon of Fussels Rapeseed chilli oil
  • 1 tablespoon of sherry vinegar
  • 1 teaspoon of white miso paste
  • 1 teaspoon of honey


Heat a non-stick pan and toast the walnuts gently for a few minutes, leave to cool and chop roughly

Slice the olives

Combine the dressing ingredients and leave to one side

Remove the outer layer from the fennel and core

Slice thinly and leave in a bowl with the lime juice

Peel the orange and slice into circles

Arrange the fennel and orange on a plate

Top with the torn mozzarella, walnuts, olives and dill sprigs

Pour the dressing over and serve!

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