½ cup apple cider vinegar
¼ cup water
2 tablespoons caster sugar
1 teaspoon sea salt
1 teaspoon caraway seeds
½ teaspoon yellow mustard seeds
2 medium green tomatoes
1 medium fennel bulb, tops trimmed
2 balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
grilled bread and crackers
Put all the ingredients, except the tomatoes and fennel, in a saucepan and bring to the boil. Cool to room temperature.
Thinly slice the tomatoes and fennel (a mandolin is perfect for this) and place in a shallow dish. Pour over the cooled liquid and turn to coat the vegetables.
Cover, turning occasionally, and leave for two hours or keep refrigerated for up to three days.
To serve: Slice or rip the mozzarella and place on a serving platter. Lift the vegetables out of the brine, letting the excess drip back into the bowl.
Place on the platter and drizzle everything with good olive oil, ground pepper and sea salt. Serve with grilled bread and crackers.