Mozzarella and basil is simply heaven, mixed with olive oil and lemon it is difficult to imagine ingredients from more humble origins. This salad is classic and refined with ripe, summery flavours and sweet intensity from the roasted beetroot.

Enjoy this delicious salad as a starter or for something more special, as part of a romantic evening meal to share. So, sit back and enjoy one of the simplest and most satisfying salads you will ever enjoy in the comfort of your own home.


Serves 2

1 tablespoon Azada Olive Oil & Lemon
200 grams mozzarella, roughly torn
35 grams sun-dried tomato
1 medium-sized beetroot, thinly sliced
A few sprigs of thyme
½ teaspoon sea salt

Marinade Ingredients:

4 tablespoons Azada Olive Oil & Lemon
A generous handful of fresh basil leaves, finely chopped
1 garlic clove, crushed
1 teaspoon marjoram
Freshly ground sea salt and black pepper


Preheat the oven to 170℃/ Gas mark 3/ 340℉.

Line a baking tray with greaseproof paper and place the sliced beetroot a centimetre apart, lightly drizzle with Azada’s Olive Oil & Lemon and season with sea salt.

Place in the oven and bake for 20-25 minutes.

Meanwhile, place all the marinade ingredients into a small bowl and mix with a wooden spoon. Place the torn mozzarella and sun-dried tomatoes into the marinade and set aside.

Once the beetroot has been roasted, plate along with the marinated salad and serve with warm, crusty bread.

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