2 large balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
12 medium vine tomatoes, stem on
2 cups frozen broad beans, blanched and peeled
handful rocket leaves
3 tablespoons olive oil
1 tablespoon capers
3 anchovies, chopped finely
12 sage leaves
2 cloves garlic, crushed
2 tablespoons lemon juice
1 teaspoon butter
sea salt and ground pepper
Preheat the oven to 200°C.
Place the tomatoes on a roasting tray and roast for about 8 minutes or until the skins have just started to split. Remove from the oven, drizzle with a little olive oil and season with salt and pepper. Set aside.
Dressing: Put the oil, capers, anchovies and sage leaves in a saucepan and cook for 3-4 minutes until the sage has darkened a little and the anchovies have melted into the oil. Stir in the garlic and cook for 1 minute. Remove from the heat and stir in the lemon juice and butter. Taste and if needed, season with salt and pepper.
To serve: Rip each mozzarella in half and place one half on each plate. Add the warm tomatoes then scatter over the broad beans.
Spoon the warm dressing over everything, along with a grind of pepper and a pile of the rocket leaves. Serves 4