Toast the coriander seeds in a frying
pan. Leave to cool a little, then roughly
crush using a pestle and mortar.
Grate the zest from ½ an orange, then
segment all 3, reserving the juice. Mix
the seeds with the oil, vinegar, 1½ tbsp
orange juice and the zest, then season.
Tear the mozzarella into large-ish
pieces and arrange on a platter with the
orange segments and lamb’s lettuce.
Drizzle over the dressing and scatter the
mint leaves on top. Serve with crusty
bread, if you like.