Start with the marinade. Toast 1/2 tsp fennel seeds in a dry pan, then powderise in a mortar. Add 15 shredded leaves of basil, 2 tsp chopped oregano, 4 tsp good olive oil, the zest of a lemon, 1 finelly chopped clove of garlic, 1/2 tsp sea salt and black pepper.
Tear a good quality buffalo mozzarella in pieces and brush with the marinade, 30 mins before serving
Halve the mixed tomatoes, plate with the mozzarella en drizzle with olive oil
(An Ottolenghi recipe)
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