This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • 200ml flat leaf parsley leaves

  • 200ml nasturtium leaves

  • 200ml extra virgin olive oil

  • 4 balls fresh Italian buffalo

  • mozzarella

  • Sea salt, black pepper

  • 6 heirloom tomatoes

  • 32 Nicoise olives, pitted, dried in low oven overnight,

  • chopped

  • 1 Red pepper, seeded, diced

  • finely

  • 1 yellow pepper, seeded,

  • finely diced

  • 32 nasturtium flowers

  • 32 nasturtium leaves

  • 1 fennel bulb, washed

  • 16 mint leaves

  • 50ml lemon juice, freshly

  • squeezed, strained

  • 200ml extra virgin olive oil


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings