Step 1

Drain the mini mozzarella balls in a sieve or colander over the sink, then use a paper towel to pat them dry. Set aside in a shallow bowl.

Step 2

Add 1/2 cup olive oil, the crushed garlic, 1 teaspoon of chilli flakes, rosemary, thyme, basil, flaky salt, 1/2 tablespoon of sweet chilli jam and the zest of 1 lemon to a small bowl. Mix to combine well.

Step 3

Pour the marinade all over the drained mozzarella, then gently toss to combine. You can serve the mozzarella balls right away, but they get even better the longer you let them sit in the marinade. Serve at room temperature for the best flavour.