MOZ­ZARELLA DI BU­FALA WITH MINT, CHILLI, BROAD BEANS AND SHAVED FEN­NEL SALAD

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 15 mins Cook­ing time nil Serves 4

300g (2) buf­falo moz­zarella Sea-salt flakes and freshly ground

black pep­per, to sea­son

2 cups frozen shelled broad beans

1/3 cup golden sul­tanas

2 es­chalots, finely sliced

3 sprigs mint, leaves picked

1 red chilli, finely sliced

1 fen­nel bulb, shaved, fronds

re­served to serve

50ml ex­tra vir­gin olive oil

1 Tbsp sherry vine­gar

Thin slices sour­dough,

char­grilled, to serve

STEP 1 Tear moz­zarella into pieces, put on serv­ing plate and sea­son.

STEP 2 Put broad beans, sul­tanas, es­chalot, mint and chilli in a bowl and toss to com­bine.

STEP 3 Ar­range fen­nel, fronds and broad bean mix­ture next to moz­zarella.

STEP 4 Driz­zle with oil and sherry vine­gar, and serve with sour­dough. This salad makes a good side for a steak too.

Moz­zarella di bu­fala with mint, chilli, broad beans and shaved fen­nel salad

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