Fennel, Broad Bean and Mozzarella Salad

, from Issue #21. September, 2015
Photography by Nick Tresidder.
Fennel, Broad Bean and Mozzarella Salad

A beautiful green salad filled with zucchini, spring onion and fennel. Served with a lemon dressing and topped with mozzarella.

Serves: 4


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

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


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