Name: Chili and Lemon Mozzarella with Pan-Fried Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 2 adult portions
Ingredients: sea salt and freshly ground black pepper; 4½ ounces buffalo mozzarella, torn into pieces; grated zest and juice of ½ small lemon; ½ red chili, seeded and thinly sliced; 2 tablespoons extra virgin olive oil, plus extra for frying and drizzling; 1 ripe avocado

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
15 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Create this delightful combination of flavors to serve with warm focaccia or ciabatta bread as a sophisticated first course, and treat yourself to a chilled glass of your favorite white wine as the perfect partner.

Ingredients

4½ ounces buffalo mozzarella, torn into pieces
grated zest and juice of ½ small lemon
½

Starter
Vegetarian
Gluten-free

Method

Put the mozzarella in a shallow nonmetallic bowl. Mix together the lemon zest, juice, chili and olive oil. Season lightly with salt and pepper and pour over the mozzarella. Ideally, cover and leave to marinate in the refrigerator 15 to 30 minutes.
To prepare the avocado, cut it in half and remove the pit. Peel away the skin and cut the flesh into slices about <

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chili and Lemon Mozzarella with Pan-Fried Avocado

Ingredients

Method

Become a Premium Member to access this recipe

Variation of

Components