For ➊½ small fennel bulb (reserve fennel stems)
1 small yellow zucchini
small bunch fresh mint, torn into pieces
½ orange, skin removed, thinly sliced into rounds
½ lemon, juice only
3 tbs olive oil
sea salt & freshly ground black pepper
With a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and ½ of the fennel tops.
Add the orange slices and lemon juice and stir to combine.
Drizzle in 1 tbs of the olive oil and season, to taste, with salt and freshly ground black pepper.
Pile the fennel and courgette salad on top of a mozzarella bruschetta . Drizzle over the remaining olive oil. Scatter over the reserved fennel tops.
Add the orange slices and lemon juice and stir to combine.
Drizzle in 1 tbs of the olive oil and season, to taste, with salt and freshly ground black pepper.
Pile the fennel and courgette salad on top of a mozzarella bruschetta . Drizzle over the remaining olive oil. Scatter over the reserved fennel tops.
