Mozzarella with peas sott'olio, pakchoy and olives

Sott'olio simply means 'in oil' 

Trim 2 pakchoy's  and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the pakchoy. After 1 minute, add 100g frozen peas, then 3 minutes later, add 20 mint leaves. Cook for a further minute, then drain and place everything into a bowl. 

Pour in 30ml olive oil and season with salt and pepper.

To serve, tear a Mozzarella in half and arrange alongside the veggies. Season the cheese with black pepper.

Drizzle with extra oil and top with black, pitted, Taggiasca olives

(Here Ruth Rogers original recipe)

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