Buffalo Mozzarella with Clementine, Almond Brittle, Pomegranate and Oregano

Preheat the oven to 180°C. 

Make the almond brittle

Place the butter in a small pan with the sugar and the cayenne pepper – allow to melt and for the sugar to dissolve. Take off the heat and mix in the flaked almonds. Line a tray with baking parchment and pour on the almond mixture, place in the oven for about 5-8 minutes – till golden. Leave to cool.  

Peel the clementines and slice – about ½ a cm thick is great. Divide the clementines between four plates and scrunch some of your green leaves (pea shoots, cress or rocket) on top. Next, roughly pull apart the mozzarella and place on top of the greens and clementine slices, then crunch over the almond brittle, sprinkle over the pomegranate and fennel seeds, and fresh oregano leaves. Drizzle with good quality olive oil and season with sea salt and a little black pepper, and serve.