This really is a simple but seriously beautiful recipe

that blends the richness of the mozzarella with the

sweetness of the blistered tomatoes, fresh baby peas

and mint. Great to serve at any party, this recipe is quite

the centrepiece and a really festive addition to any feast.

Originally, I created this for my friends at Barker’s of

Geraldine, incorporating their lovely raspberry vinaigrette

— otherwise dress in bright lemon juice and good olive

oil. Feel free to use burrata or bocconcini instead of

mozzarella.

I’ve made this beautiful winter salad for years now and it’s a true favourite. The caramelised veggies are deliciously sticky and sweet, making them a perfect side to a Roast Chicken. The feta, whipped with orange, is basically a quicker version of labne, adding creamy, tangy contrast that really lifts the dish. It all comes together on one platter, finished with a sprinkle of crunchy hazelnuts for texture.

I love figs. I love olives, and always have a good supply of both on hand.

During a recent (child-free!) holiday to Singapore we were lucky enough to eat out most nights. One evening our friend Ollie took us to a fabulous Japanese eatery the Neon Pigeon where we ordered the silkiest hummus made with edamame beans.