Summer lettuce blueberry salad with marinated mozzarella

Step 1/3

• 1 mozzarella cheese
• 15 ml olive oil
• 1 tbsp maple syrup
• ½ lemon
• sea salt
• pepper

• knife
• cutting board
• fine grater
• bowl

Cut the mozzarella into bite-sized pieces, and add to a bowl with olive oil, maple syrup, lemon zest, and salt and pepper. Let marinate.

Step 2/3

• 300 g mixed lettuce
• 62½ g blueberries
• ¼ orange
• ½ tsp mustard
• ½ tsp sugar
• salt
• pepper
• 25 ml olive oil

• salad spinner
• immersion blender
• liquid measuring cup

Clean and spin dry the lettuce. For the dressing, in a measuring cup with an immersion blender, purée half of the blueberries with orange juice and zest, mustard, salt, and pepper. Then slowly mix in the oil to make a creamy dressing.

Step 3/3

• 1 tsp poppy seeds
• 2 tsp sunflower seeds

• frying pan
• large bowl

Toast the poppy seeds and sunflower seeds in a grease-free frying pan on medium heat and set aside to cool. Arrange the salad on the serving plate, drizzle the dressing. Top with the mozzarella, the remaining blueberries, and garnish with the roasted seeds.

Enjoy your meal!