Bill Granger recipe: Fennel, pea, mozzarella, mint and lemon salad
Sunday 10 August 2014
I love the juxtaposition of the warm fennel with the cold mozzarella in this salad. There are also enough different textures and flavours here to make sure that no two mouthfuls will taste the same. The chunks of lemon are a bit unusual, but really do work, adding a bit of zing to what is already a light and refreshing salad.
1 large fennel bulb, cut into wedges
2 tbsp extra-virgin olive oil, plus extra for drizzling
½ tsp crushed chillies
1 lemon, peeled and chopped
75g frozen peas, defrosted
1 garlic clove
2 slices crusty bread, toasted
2 x 125g balls buffalo mozzarella, each torn into four
Handful mint leaves
Drizzle the fennel wedges with oil and season with salt. Cook on a griddle pan over a high heat for 2 to 3 minutes on each side, until charred and softened.
Place 2 tbsp of oil in a large bowl and stir in the chillies, lemon and peas.
Season with salt and toss through the grilled fennel. Rub the garlic clove over one side of the toasted bread then chop the bread roughly. Stir into the bowl.
Place the salad on a serving platter and top with the torn mozzarella and the mint leaves.
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