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Ingredients
Method
- 150g mozzarella
- 50g basil pesto
- 250g baby tomatoes, halved
- 100g vine tomatoes, sliced
- ½ tbsp olive oil
- 10g basil leaves, torn
- ½ tsp fennel seeds, crushed
- ½ lemon, zest only
- Crusty bread, to serve
- Place the mozzarella in a bowl with the pesto, and leave to marinate for 10 mins. Mix the tomatoes with the basil, oil, fennel seeds and lemon zest. Season with salt and pepper, then tear over the mozzarella and top with more basil. Spoon over any pesto remaining in the bowl, then serve with crusty bread to mop up the juices. Yum!
15 mins
2 serving
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