Fennel and Mozzarella Salad with Almonds

Another fantastic Dish Magazine recipe. So loving Clevedon Buffalo cheeses & yoghurts, especially the mozzarella. Mum still doesn't believe me when I tell her the buffalo are local...well shipped in back in 2008 but local now :)

Ingredients
Serves 2 as main
Takes around 20 minutes 

  • 2 medium zucchini
  • 1 fennel bulb
  • 1/3 cup plain yoghurt
  • 1 tbsp olive oil
  • 2 large balls fresh mozzarella
  • 1/4 cup almonds, roasted & roughly chopped
Dressing
  • 2 pieces preserved lemon
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 clove garlic, crushed
  • sea salt & freshly ground pepper
Scrape the flesh from the lemon skin & discard. Finely chop the skin & mix with remaining ingredients.
 
Method
  1. Shave zucchini into thin strips with a mandolin or vegetable peeler. Place in a colander & sprinkle lightly with sea salt. Leave for 10 minutes then pat dry with kitchen towels.
  2. Shave the fennel thinly using above methods.
  3. Spoon the yoghurt onto a serving platter & drizzle with the oil, salt & pepper.
  4. Slice the mozzarella & arrange over yoghurt then spoon over half the dressing & top with fennel & zucchini.
  5. Drizzle over rest of the dressing, almonds & a grind of black pepper. Enjoy! 


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