Mozzarella grilled between lemon leaves

Serves 4

(Photograph by Lisa Barber)

This summer I have become obsessed with the use of lemon leaves in everything from slow-cooked dishes to marinades. Their clear, clean, citrus flavour lends a fragrant note to dishes that is both complex and completely simple. This is a delicious yet very simple dish that originates, l think, from the Amalfi Coast.

2 very fresh buffalo mozzarella, torn in half
8 lemon leaves
8 toothpicks or little twigs to secure the lemon leaves
a pinch of sea salt
a few grindings of black pepper
25 ml/1fl oz extra virgin olive oil

Lay four citrus leaves on your kitchen work surface, place the mozzarella in the centre of each leaf and season. Drizzle with just a little olive oil. Lay a leaf on top of each and secure both ends with a twig (or toothpick). Lay on the barbecue and grill for around 30 seconds. Turn gently and grill for another 30 seconds on the other side.