A totally herbaceous mix of fennel tops and some of our favourite sweet leaves, namely: baby spinach, baby green batavia and baby chard. Not only is it a natural source of folic acid and vitamins A and C, but it’s washed only in spring water and ready to eat. These beautiful little fennel tops are our latest find – their subtle, aniseed flavour is wonderful with fish, and the sweet young leaves we’ve added are pretty gorgeous too. This salad is made doubly exciting thanks to some sweet, slow-roasted tomatoes.
Pre-heat your oven to 200oC. Slice the tomatoes in half around the middle. Place in a roasting tin then coat with the olive oil and season with salt and pepper. Arrange the tomatoes cut side up. Turn the oven down to 120oC then roast the tomatoes slowly for 3 hours. Take the tomatoes out of the oven leave to cool. Place the leaves into a bowl. Top with the mozzarella, torn into bite sized pieces. Add the roasted tomatoes to the bowl. Drizzle 2 tbsp of oil from the bottom of the roasting pan long with the lemon juice over the salad. Serve with generous chunks of focaccia bread.