Mozzarella grilled between lemon leaves


This summer I have become obsessed with the use of lemon leaves in everything from slow-cooked dishes to marinades. Their clear, clean, citrus flavour lends a fragrant note to dishes that is both complex and completely simple. This is a delicious yet very simple dish that originates, l think, from the Amalfi Coast. Stick these on the barbecue.

2 very fresh buffalo mozzarella, torn in half
8 lemon leaves
8 toothpicks or little twigs to secure the lemon leaves
a pinch of sea salt
a few grindings of black pepper
25ml extra virgin olive oil

Lay four citrus leaves on your kitchen work surface, place the mozzarella in the centre of each leaf and season. Drizzle with just a little olive oil. Lay a leaf on top of each and secure both ends with a twig (or toothpick). Lay on the barbecue and grill for around 30 seconds. Turn gently and grill for another 30 seconds on the other side.


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