Mozzarella bruschetta with shaved fennel and courgette
Method
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Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops.
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Add the orange slices and lemon juice and stir to combine.
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Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.
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Heat a griddle pan over a high heat until smoking hot.
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Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.
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Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.
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Tear the mozzarella in half and place onto the toasted bread.
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Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops.
Ingredients
- ½ small fennel bulb, herby tops reserved
- 1 small yellow courgette
- small bunch fresh mint, torn into pieces
- ½ orange, skin removed, thinly sliced into rounds
- ½ lemon, juice only
- 3 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 1 thick slice sourdough bread
- 1 garlic clove, peeled, cut in half
- 125g/4½oz buffalo mozzarella
Shopping List
Mozzarella bruschetta with shaved fennel and courgette
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other