lunch · vegetarian
Fennel and mozzarella chopped salad
A chopped salad of romaine, chickpeas and mozzarella brightened with paper-thin fennel and lemon zest, dressed with olive oil and red wine vinegar. Serves two.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Chop the romaine and dice the mozzarella.
-
2
Rinse the chickpeas and toss them with the romaine, mozzarella, olive oil and red wine vinegar.
-
3
Shave the fennel bulb as thinly as you can and fold it into the salad.
-
4
Grate the lemon zest over the top to finish.
