Fennel with creamy mozzarella
0
- Prep Time10 mins
- Total Time10 mins
- Makes6 Servings
James Tse
Ingredients
1 large fennel bulb
1 ball buffalo mozzarella, about 250 g
1/3 cup black olives, optional
2-Jan large orange
2 tbsp extra-virgin olive oil
1/8 tsp salt, preferably kosher
Instructions
Trim feathery green fronds and tough tops from fennel and save some fronds for garnish. Place fennel on a cutting board and slice in half. Remove and discard core. Thinly slice fennel. Arrange over a platter. Slice mozzarella into rounds and arrange on top of fennel, along with olives. Grate 1 tsp zest from orange and squeeze juice from it. Drizzle salad with oil and orange juice. Sprinkle with zest and salt. Garnish with fronds.
Nutrition (per serving)
Calories 195, Protein 10g, Carbohydrates 6g, Fat 15g, Fibre 2g, Sodium 236mg.
Kitchen tip:
If you can't get buffalo mozzarella, feta is a great substitute in this dish. If you use feta, omit the salt.