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Mozzarella and citrus rocket salad

By Phillippa Cheifitz
4
Easy
15 minutes

Ingredients

  • 2 ripe clementines, peeled
  • 6 baby fennel bulbs, sliced
  • 140 g rocket leaves, rinsed
  • 170 g asparagus spears, blanched and halved
  • 2 x 125 g buffalo mozzarella
  • Parmesan shavings, for scattering
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to season

Method

Cut the clementines into rounds and toss with the baby fennel slices, rocket and asparagus.
Top with torn buffalo mozzarella and Parmesan shavings.
Drizzle with olive oil and season to taste.