• 4 x 150g balls buffalo mozzarella
  • 2tbsp extra virgin olive oil
  • 2 large or 4 small oranges
  • 1tsp fennel seeds
  • 1 small head fennel, trimmed
  • 2tsp lemon juice
  • 1tsp honey
  • 75g Niçoise olives, pitted
  • 60g watercress leaves, picked

    For the basil oil

  • 60g basil leaves
  • 150ml extra virgin olive oil


  • Place the mozzarella balls in a bowl. Finely grate the zest and squeeze the juice of 1 large (or 2 small) orange into a bowl. Stir in the olive oil and season to taste. Lightly toast the fennel seeds and bash with a pestle and mortar. Add to the marinade and pour over the mozzarella. Set aside.
  • To make the basil oil, wash the basil leaves in cold water and blanch the leaves in boiling water for 1 minute. Drain and immediately refresh in iced water. Drain again and dry really well with kitchen paper. Place in a blender with the oil and a little salt and purée until really fine. Strain the oil through a fine sieve (reserve both the basil pulp and oil, separately).
  • Peel and cut the remaining oranges into thin slices. Shave the fennel into fine slices using a mandolin (or sharp knife) reserving any fronds. Remove the mozzarella balls from the marinade and strain the juices into a bowl. Stir the lemon juice and honey into the marinade to use as a dressing.
  • Arrange the mozzarella on plates with the shaved fennel, orange slices, olives and watercress leaves. Drizzle over the marinade dressing, basil oil and some pepper. Serve scattered with fennel fronds and edible flowers, if using.
  • Tip: There is still flavour in the basil pulp. Add a little salt and pepper and toss through pasta.

    Recipe from Food and Travel Magazine.