Stracciatella, ginger, orange, sesame panko crumb

This beauty is a fusion of flavours and an unlikely pairing with stracciatella, which as an Italian mozzarella cheese, is usually seen with other Italian flavours such as tomatoes, zucchini or pesto.

Here we have a ginger orange dressing, hidden underneath the radishes so when you go to take a bite, the orange plays beautifully with the pink radishes.

If you can get your hands on a bunch of watermelon radishes, slice them paper thin and drop them into an ice bath where they will curl up, resembling flower petals. This dish is actually super easy to make, since the only cooking element is the sesame panko. The rest is assembly, and I believe in you!

Once all the components are plated together, the dish is a texture delight! Crunchy panko crumb, stretchy ribbons of stracciatella cheese with crisp and peppery radish rounds makes for a perfect hosting plate. Serve with a side of toasted bread and a big spoon so guests can help themselves.

The only thing we actually cook is the panko, which can be made in advance. Toast the sesame panko crumb until it’s all toasty and perfectly golden and crunchy. Keep in an airtight jar or container and use as needed.

Ingredients:

1 packet of stracciatella

8-10 mint leaves, finely sliced

3 watermelon radishes, sliced paper thin

flakey salt and olive oil to garnish

Ginger orange dressing:

1/2 tsp ginger, grated

1/2 tsp orange zest, grated

1/2 tsp honey

2 tsp olive oil

squeeze of lemon

pinch of salt

Sesame panko crumb:

1 tbsp neutral oil, like avocado oil

1 tbsp sesame seeds, white

1 tbsp sliced almonds

1/2 cup panko

1 tsp sesame oil

pinch of salt

Method:

In a small pan over medium heat, drizzle in neutral oil. Once hot, add in the remaining ingredients — sesame seeds, almonds, panko, sesame oil and salt. Toast and stir until light golden brown and nicely toasted. Set aside.

To make the dressing, grate ginger and orange zest and combine with the remaining ingredients in a small bowl. Taste and adjust for salt or sweetness by adding more honey or salt.

Slice 3 watermelon radishes into paper thin rounds and place into a small bowl with ice and water. The ice bath will firm and crisp up the radishes, while also curling them, making them like flower petals.

To plate: Decorate the base of the plate with stracciatella, pushing it to the sides and creating a semi-flat surface to work on. Spoon over the ginger orange dressing, allowing some to spill over the sides. Starting from the center, overlap radish rounds over each other, working outwards so that the stracciatella is hidden beneath the radishes. Sprinkle over sesame panko, mint, flakey salt and a drizzle of olive oil.