2 tsp brown mustard seeds
3 tsp coriander seeds
1 cup extra virgin olive oil
2 tbsp chopped flat-leaf parsley
1 ½ tsp dried chilli flakes
2 tbsp preserved lemon rind, finely chopped
2 balls (400 g) fresh buffalo mozzarella
5 (500 g) small zucchini, trimmed
4 (500 g) finger eggplants, trimmed
720 g jar marinated artichokes in oil (with stems), drained (see tip, below)
Fresh olive baguette, to serve
- Put seeds in a small frying pan over a medium heat for 2 minutes or until fragrant. Transfer to a mortar and pestle and pound lightly to release flavour. Transfer to a medium bowl and add oil, parsley, chilli and lemon rind. Stir until combined. Add mozzarella to bowl and coat with marinade. Refrigerate for 30 minutes.
- Meanwhile, using a mandolin, cut zucchinis and eggplants lengthways into 5mm-thick slices. Cut artichokes in half lengthways. Combine zucchini, eggplant and artichokes in a large bowl with 2 tablespoons of the marinated mozzarella oil.
- Heat a char-grill plate over a high heat. Cook vegetables, in batches, for 2 minutes each side or until lightly charred. Set aside. Arrange vegetables on a plate. Serve with torn balls of mozzarella drizzled with marinating oil, and torn pieces of baguette.