INGREDIENTS
10 large vine tomatoes
250g baby plum tomatoes
2 blood oranges, peeled and thinly sliced
1 mozzarella ball
Balsamic gel
Fresh dill sprigs

FOR THE DRESSING
3 tbsp olive oil
3 tbsp red wine vinegar
2 tsp caster sugar
2 tsp wholegrain mustard
1 tsp mustard seeds
1 tsp poppy seeds

METHOD
Finely zest one of the blood oranges and mix it with the dressing ingredients, and season to taste.

FOR THE SALAD
Thinly slice the large vine tomatoes and arrange them around the edge of a flat plate, slightly overlapping as you work towards the centre.
Cut the top and bottom off each blood orange. Using a sharp knife, carefully remove the
peel and pith.
Thinly slice the oranges and scatter them in the
centre of the platter.
Add the mozzarella ball and drizzle with balsamic gel.
Finally, drizzle the dressing over the entire salad, top with dill sprigs, and serve with warm crusty bread.