Baked cod with a chorizo crumb & lemon aïoli
White fish and chorizo are a classic Spanish pairing. The spicy sausage adds a lovely rich smokiness to the meaty cod
Mozzarella & orange salad with coriander seed dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp coriander seed
- 3 oranges
- 3 tbsp extra-virgin olive oil
- 2 tsp sherry vinegar
- 3 x 125g balls buffalo mozzarella
- handful lamb's lettuce
- handful mintleaves
- crusty bread(or gluten-free alternative), to serve (optional)
Nutrition: per serving
- kcal247
- fat19g
- saturates9g
- carbs7g
- sugars7g
- fibre2g
- protein13g
- salt0.6g
Method
step 1
Toast the coriander seeds in a frying pan. Leave to cool a little, then roughly crush using a pestle and mortar.
step 2
Grate the zest from ½ an orange, then segment all 3, reserving the juice. Mix the seeds with the oil, vinegar, 1½ tbsp orange juice and the zest, then season.
step 3
Tear the mozzarella into large-ish pieces and arrange on a platter with the orange segments and lamb’s lettuce. Drizzle over the dressing and scatter the mint leaves on top. Serve with crusty bread, if you like.
