Mozzarella with spinach, fennel and pea salad / LISA BARBER
Serves 4

1 fennel bulb
100g/3 oz cooked spinach
5-7 pods of peas per person
The zest and juice of one unwaxed lemon
tbsp freshly grated Parmesan
50ml/2fl oz very good-quality extra-virgin olive oil
Sea salt and freshly ground black pepper
2 balls of mozzarella, torn in half

Slice the fennel as finely as possible and place in a bowl.

Squeeze out any excess water in the spinach using your hands and place in the bowl.

Add the peas, lemon juice, zest and Parmesan, season with salt and pepper and mix together really well.

Finally, drizzle over the olive oil and toss together well.

Divide between four plates and lay the mozzarella gently on top.