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 long been a fan of having salad be the star of the show. With all the heavy food around at this time in the year I often find sanctuary in a humble salad with a crisp glass of rose.

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.