Christmas, Food, Recipes
Blogged by: Courtney Roulston 06 Dec 2022
Serves 4
Recipe By Courtney Roulston
Prep Time: 15 minutes
Cook Time: 5 minutes
  • 2 bulbs fennel, trimmed
  • 2 nectarines, sliced into wedges
  • 2 heirloom tomatoes, sliced into wedges
  • ¼ bunch flat leaf parsley, leaves picked
  • 1 x 200g ball fresh mozzarella, drained
  • ¼ cup flakes almonds, toasted
  • 2 sprigs dill, fronds picked
  • 1 tablespoon Dijon mustard
  • Zest and juice of ½ lemon
  • Sea salt and cracked black pepper to taste
  • 2 teaspoons maple syrup
  • 3 tablespoons extra virgin olive oil

  • Finely slice the fennel through a mandolin and place into a bowl of ice water. Leave for 5 minutes to make it really crunchy then drain well and set aside.
  • Whisk all the dressing ingredients together in a bowl until emulsified.
  • Arrange the sliced fennel, tomatoes, nectarines and parsley onto a serving platter.
  • Roughly tear the mozzarella into chunks and place onto the salad.
  • Spoon over the dressing then scatter with toasted almonds, dill and extra cracked black pepper before serving. 

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