Drain the mozzarella balls and allow to come to room temperature.
Finely dice the chilli. Zest the lemon.
Wash and pick the rocket leaves. Dry in a salad spinner and keep refrigerated.
Break the asparagus to remove the tough stem and then peel the remaining stalk. Keep the tip intact.
Bring a large saucepan of salted water to the boil and then add the peeled asparagus. Blanch for 2-4 minutes until the asparagus is tender but still has a bit of crunch in the centre. Refresh in iced water and then keep to one side.
Peel and finely slice the shallot. Peel and dice the garlic. Cook the broad beans in boiling water for 2 minutes, refresh in iced water and then pod the beans.
Mix together the balsamic vinegar and olive oil.
Cut the cherry tomatoes in half and season with maldon sea salt to extract the juices.
Pick the leaves from the basil. peel and roughly chop the garlic clove.
Place the basil, garlic, olive oil and salt into a liquidiser and liquidise until you have a bright green basil oil.
Tear the mozzarella balls into 4 pieces each.
Mix the rocket with the cherry tomatoes, sliced shallot, asparagus, garlic and broad beans. Dress with the balsamic and olive oil dressing. Assemble the salad into a neat pile in the centre of a plate. Make sure all of the ingredients are visible. Top with the torn mozzarella. Sprinkle the chopped chilli and lemon zest on top of the mozzarella. Finish with a drizzle of the basil oil.
«Try and use buffalo mozzarella for this recipe, it has a different taste to cow's milk mozzarella.»