A beautiful salad drizzled with balsamic and served with homemade mozzarella.






Skill level

Average: 3.8 (8 votes)


  • 250 ml balsamic vinegar
  • 75 g caster sugar
  • 40 g currants
  • 1 tsp fennel seeds
  • 1 cinnamon quill
  • 1 bunch asparagus
  • 2 cups sugar snap peas
  • 2 cups mint
  • 2 cups basil leaves
  • 1 punnet red vein sorrell
  • 6 homemade mozzarella balls, torn
  • 2 figs, halved
  • toasted homemade sourdough, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 30 minutes

Place the balsamic vinegar, caster sugar, currants, fennel seeds and cinnamon quill in a saucepan. Place over medium heat, bring to a simmer and cook for 12 minutes or until reduced. Set aside and cool. Meanwhile, blanch the asparagus and sugar snap peas in a saucepan of boiling water, remove and refresh in cold water. Using a vegetable peeler, slice asparagus spears lengthwise. Slice open peas. Arrange on a plate with the mint, basil, sorrell, mozzarella and figs. Drizzle with dressing and serve with a slice of toasted sourdough.


Photography Brett Stevens


As seen in Feast magazine, October 2013, Issue 25.