Mozarella, tomato and coriander salad in a spicy yoghurt dressing

Taking inspiration from the classic Italian mozzarella and tomato salad, I turned it Indian. How did I do that you might well ask, well, I swapped some of the classic Italian ingredients which we all know and love so well, for some Indian ones. I used fresh coriander instead of basil and a cumin and chilli spiced yoghurt dressing instead of balsamic vinegar to reinvent this dish. Also, if you are really really careful with the oil, this is another 5:2 delight, hopefully coming in at under 250 kcals per portion. As you know, this is not a precise science for me, so do check your own packets of cheese and yoghurt etc.


What you will need
2 balls of mozarella (I used Galbani half fat from Waitrose)
2 medium/large tomatoes
Fresh corainder

For the dressing
2-3 table spoons natural or greek yoghurt
2 tea spoons ground cumin
1 table spoon olive oil
1 tea spoon chilli flakes
1/2 tea spoon paprika


Firstly slice the mozzarella and tomatoes into the same number of slices. Layer them up on a plate and tear over a small handful of fresh coriander.

Next drizzle over the yoghurt, season with salt and set aside.


Place the olive oil in to a pan, adding the cumin, paprika and chilli flakes, heat the oil up for 30-60 seconds, until lightly smoking then drizzle over the salad.

Serve the salad as it is or with a lovely crusty loaf to help soak up the yogurt and spice dressing.