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
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.