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