for 4 people

Fennel

250 g	fennel, cut into wedges
	salted water, boiling

Charcoal/gas/electric grill

1 tbsp

olive oil

Dressing

1	organic lemon, a little grated zest and 1 tbsp of juice
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

To serve

125 g	Mozzarellas di bufala (buffalo mozzarella), torn into pieces
50 g	cured ham in slices

How it's done

Fennel

Cook the fennel in boiling salted water for approx. 3 mins. until just soft. Rinse the fennel in cold water, drain well, pat dry with kitchen paper.

Charcoal/gas/electric grill

Brush the fennel with oil. With the lid down, grill over/on a medium heat (approx. 200 °C) for approx. 5 mins. Arrange the fennel on a platter, leave to cool.

Dressing

In a small bowl, mix the lemon zest with all the other ingredients up to and including the pepper. Drizzle half of the dressing over the fennel.

To serve

Scatter the mozzarella and cured ham on top of the fennel, drizzle with the remainder of the dressing.

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