1 tablespoon Azada Olive Oil & Lemon
200 grams mozzarella, roughly torn
35 grams sun-dried tomato
1 medium sized beetroot, thinly sliced
A few sprigs of thyme
½ teaspoon sea salt
4 tablespoons Azada Olive Oil & Lemon
A generous handful of fresh basil leaves, finely chopped
1 garlic clove, crushed
1 teaspoon marjoram
Freshly ground sea salt and black pepper
Preheat the oven Preheat the oven to 170℃/ Gas mark 3/ 340℉.
Line a baking tray with greaseproof paper and place the sliced beetroot a centimetre apart, lightly drizzle with Azada’s Olive Oil & Lemon and season with sea salt.
Place in the oven and bake for 20-25 minutes.
Meanwhile, place all the marinade ingredients into a small bowl and mix with a wooden spoon. Place the torn mozzarella and sun-dried tomatoes into the marinade and set aside.
Once the beetroot has been roasted, plate along with the marinated salad and serve with warm, crusty bread.
100 ml (€65,00€/ 1000ml)
This hamper showcases our most fantastic flavoured olive oils and our classic extra virgin olive oil obtained from sweet and fruity arbequina olives.
This hamper showcases our most fantastic organic flavoured olive oils including our olive oil crushed with fresh chillis, olive oil crushed with fresh garlic, olive oil crushed with fresh lemon and olive oil crushed with fresh basil
225 ml (€46,67€/ 1000ml)