Mozzarella, citrus fruits, coriander seeds

Ingredients

• 2 balls of bufala mozzarella (about 250 g)
• 1 tablespoon(s) coriander seeds
• 4 clementines or blood oranges
• 2 tablespoon(s) of crème fraîche

• seeds of 1/2 pomegranate

• 2 tablespoon(s) extra virgin olive oil

• salt pepper

To serve

• good bread

• 4 handfuls of salad leaves

• lemon juice

• oil

• salt, freshly ground pepper

Preparation

1. Roast the coriander seeds in a dry pan until they smell very fragrant and turn a dark brown color.

2. Crush them using a pestle, mortar or spice grinder until you obtain a fine powder.

3. Cut one end of the clementine so that it is stable on the cutting board, then remove the skin and zest using a sharp knife. Cut it into thin slices. Repeat the operation with the other 3 clementines.

4. Tear the mozzarella into large pieces, divide them between 4 plates and cover them with crème fraîche. Season well, then add 1 good pinch of roasted coriander seeds.

5. Place the clementine slices on the plates and add the pomegranate seeds.

6. Drizzle with olive oil and serve with good bread and salad leaves dressed with lemon juice and oil.