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maltatoday, WEDNESDAY, 9 SEPTEMBER 2015 14 Food Simple salads In this hot and sticky September weather, finding inspiring meals that don't take ages to cook (and lots of heat) seems impossible. Try some simple salads made on Gourmet Today TV for hassle-free mealtimes. Michael Diacono combines a good quality mozzarella with oranges and deep-fried capers for a refreshingly delicious salad. Sean Gravina gives a simple tomato salad a kick with some crunchy fried chorizo and ricotta salata. Gourmet Today TV is back for another season this October. Don't miss it. Orange and bufala salad Chorizo and tomato salad with ricotta salata Sean Gravina Ingredients • 200g chorizo • 1 clove garlic • 1 shallot • Handful cherry tomatoes, on the vine • 1 heirloom tomato • 2 garden tomatoes • Handful mixed salad leaves • Handful basil, finely chopped • 1 tbsp sherry vinegar • 200g ricotta salata • Fresh pepper Method 1. Cut 150g of the chorizo into cubes and fry in flavourless oil for a few mins until the chorizo crisps. 2. Smash the garlic clove and add to the pan whole. 3. Add the cherry tomatoes on the vine. 4. Remove from the heat and set aside. 5. Cut the shallot into very thin slices and place in a salad bowl. 6. Chop the tomatoes into different sizes and add to the salad bowl. 7. Add the lettuce, basil and the cooked chorizo as well as the remaining raw chorizo. 8. Add some of the chorizo oil remaining in the pan and the sherry vinegar. 9. Add the ricotta salata and toss the salad. 10. Serve with the fried cherry tomatoes on the top with some freshly ground black pepper. This recipe first appeared on Gourmet Today TV, aired on TVM on 26 June, 2015. Michael Diacono Ingredients • 2 oranges • 2 balls mozzarella di bufala • 1 shallot, peeled and finely sliced • Extra virgin olive oil • Sea salt and cracked pepper • Capers • Oil for frying • Fresh herbs (mint or basil or parsley or a combination) Method 1. Peel and cut the oranges into segments and place onto a serving plate. 2. Cut the cheese into large slices and arrange over the orange. 3. Dress with extra virgin olive oil and season with sea salt and cracked pepper. 4. Scatter the sliced shallot over the salad. 5. Heat a little vegetable oil and deep-fry the capers for a minute or two till puffed and crisp. 6. Remove and dry on kitchen roll. 7. Add chopped herbs and decorate with the fried capers. This recipe first appeared on Gourmet Today TV, aired on TVM on 5 December, 2014.