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    Pan-Fried Mozzarella Wraps with Chutney

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    Pan-Fried Mozzarella Wraps with Chutney

    This summer lunch or supper dish is full of strong, robust flavours. Serve the wraps on a bed of dressed salad leaves with a delicious Date, Apricot and Orange Chutney.

    • Preparation time: 20 minutes
    • Cooking time: 240 minutes
    • Total time: 4 hours 20 minutes 60 minutes 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 2


    • ½ small clove garlic, peeled
    • ¼ tsp Waitrose Coarse Sea Salt
    • ½ tsp Waitrose Dijon Mustard
    • Freshly ground black pepper
    • 1½ tbsp Waitrose White Wine Vinegar
    • 4 tbsp Waitrose Olive Oil
    • ½ x 80g pack Waitrose Small Leaf Salad
    • 2 Waitrose Vine Tomatoes
    • 2 x 125g pack Galbani Santa Lucia Mozzarella
    • 4 slices Waitrose Parma Ham
    • 15g Waitrose Pistachio Nuts, roughly chopped
    • 2 tbsp Waitrose Date, Apricot and Ora


    1. To make the salad dressing, crush the garlic and salt together in a mortar with a pestle until creamy. Add the mustard, black pepper, vinegar and 3tbs of the olive oil. Mix thoroughly.
    2. Divide the salad leaves between 2 serving plates. Cut each tomato into 8 and arrange amongst the leaves.
    3. Drain the mozzarella, dry on kitchen paper and cut each cheese into half. Place each piece towards one end of a slice of ham. Roll up the ham to enclose the cheese and secure with a cocktail stick.
    4. Heat the remaining 1tbsp of oil in a large non-stick frying pan. Add the wrapped mozzarella and fry over a medium heat for 1½ -2 minutes on each side.
    5. Whisk the dressing and drizzle it over the salad. Remove the cocktail sticks and place the wraps on top of the salad. Sprinkle with the pistachio nuts.
    6. Serve immediately accompanied by the Chutney and warm ciabatta rolls or bread.

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    Try Waitrose Apple and Walnut Chutney and sprinkle the cheese wraps with chopped walnuts.


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