Fresh and full of flavour.

MAKE THE RED ONION DRESSING:

1. Place the sliced onion into a bowl
2. Bring the red wine vinegar to a boil together with the sugar, pinch of salt & ground black pepper
3. Remove from the heat & pour the vinegar over the sliced onion immediately
4. Add the orange juice, zest, olive oil & thyme leaves
5. Allow to stand at room temperature for an hour.

MAKE THE SALAD:

1. Remove the cheese from the fridge about an hour before serving – it should not be served cold
2. About 20 minutes before serving, combine the radishes, cucumber & orange slices in a bowl & gently toss through with some of the red onion and orange dressing
3. Drain the mozzarella & cut a deep cross into the top of each cheese
4. Season generously with salt & pepper
5. Arrange the lettuce, salad ingredients & cheese on a serving platter.
6. Drizzle the dressing over the cheese.

TO MAKE THE SOURDOUGH TOAST

1. Toast the slices of bread & rub all over with the raw cut garlic.
2. Drizzle a little olive oil onto the toast & serve straight away while still warm with the salad

Photography by Oliver von Wiese.

Recipe tested & prepared at The Kraal at Joostenberg Wine Estate by Garth Bedford.

When the temperatures rise outside and it is the season for nectarines, this is a lovely zesty Summer salad that will get your taste buds zinging.

1. Heat a griddle pan over high heat, adding some olive oil. Once hot, add the nectarines and roast until slightly charred and golden (usually about two minutes on each side).
2. Rip your ciabatta into chunks and put them a oven roasting pan. Put them under a grill in the oven until toasted.
3.  For the dressing use three tablespoons of olive oil and one and a half tablespoons of lemon juice. Mix together, season with salt and pepper and add the finely chopped chilli and mint.
4. Put the baby spinach leaves on a serving plate. Arrange the nectarine, croutons and torn Zandam Mozzarella di Bufala on a plate.
5. Drizzle the dressing on top and enjoy!