This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.