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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.