A beautiful green salad filled with zucchini, spring onion and fennel. Served with a lemon dressing and topped with mozzarella.
Serves: 4
INGREDIENTS
300 grams frozen broad beans, blanched and peeled
2 small zucchini
1 large fennel bulb, fronds reserved for garnish
2 spring onions
1 large fresh mozzarella cheese in whey
Dressing
1⁄4 cup olive oil
1 teaspoon finely grated lemon zest
2-3 tablespoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Serve with Grilled, Flattened Chicken as an Italian Platter.
Thinly slice the zucchini, fennel and spring onions. A mandolin is good for this. Place in a large bowl with the broad beans.
Dressing: Whisk together and season. Pour over the salad and gently combine. Place on a serving platter and top with ripped mozzarella. Scatter over the reserved fennel fronds. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeTomato, Fennel and Mozzarella Salad with Herb Dressing
Article by Claire Aldous
RecipeMozzarella Salads
Article by Claire Aldous
RecipeFennel and Mozzarella Salad with Almonds and Preserved Lemon
Article by Claire Aldous
RecipeBorlotti Bean and Broad Bean Salad with Buffalo Mozzarella
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!