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!