And health is ALL about balance. Enjoyment is an important part of the quality of life. This includes eating a food that is absolutely delicious, even if not regarded as a ‘health food’.

Mozzarella is a creamy full fat cheese made from buffalo milk. From a health perspective is not good to eaten regularly due to the fat and salt content. However when it is makes up around 10 -15 % of the overall meal, it shouldn’t be a problem when eaten very occasionally.

It should also be pointed out that mozzarella compares with many other cheese. Also there is some information that suggests that the minerals in buffalo cheese are more absorbable than cow’s cheese, this includes valuable calcium. Plus there are only trace amounts of lactose in mozzarella. Therefore it may cause less food intolerance problems.

The cheese is served with a large fresh nutrient dense and phytonutrient rich salad. The raw beetroot is particularly beneficial.

Prep time: Washing, peeling and chopping veg 10 – 15 minutes.
Assembling – another 5 or so.
Cook time: None
Ingredients
Serves 3 – 4
  • Mozzarella, Large (Should come in a bag with liquid to keep it fresh)
  • 4 Yellow Tomatoes, sliced
  • 4 Red Tomatoes, sliced
  • 1 Red Pepper, deseeded and chopped
  • 1 Bag of Mixed Salad Leaves
  • 1 small Bag Rocket
  • 1 Beetroot, (Tennis Ball size), peeled and finely sliced into rounds
  • 4 Spring Onions (Purple if possible), sliced sideways into rounds
  • Bunch of Fresh Basil Leaves
  • Ground Black Pepper

Dressing

  • 50 ml Sweet Fruit Vinegar . We used Womersley’s Blackcurrant and Rosemary
  • 2 Cloves Garlic, crushed
  • 50 ml Extra Virgin Olive Oil
  • ½ Lemon, Juiced

Method

  1. First make the dressing by mixing the vinegar, garlic, oil and lemon juice. A small blender would work well.
  2. Put the beetroot and the onions in a bowl and cover with half the dressing and set aside for 5 – 10 minutes if time allows.
  3. Mix the leaves and rocket together and place in a large open bowl.
  4. Add all the other sliced vegetables, lightly mixing with the leaves.
  5. Add the beetroot and onions on top.
  6. Drizzle the remaining dressing over the salad.
  7. Drain the mozzarella and cut it first into slices and then into quarters and lay on top of the rest of the salad.
  8. Top with whole Basil leaves.
  9. Grind a little black pepper on top to finish

Serve on its own, with warmed ciabatta or new potato salad.