Marinated Buffalo Mozzarella and Tomato From Plenty by Yotam Ottolenghi

We always try to invest in a really good bottle of single origin extra virgin olive oil this time of year. It's fantastic with tomatoes and basil!

For the marinade; scatter ½ tsp fennel seeds in a small cast iron frying pan over medium high heat.

-Dry roast until they begin to pop.

-Transfer to a mortar and pestle/coffee grinder/blender and crush.

-Place the crushed seeds in a small bowl and add the following…

1 lemon, the zest only

2 TBS finely chopped parsley leaves

¼ tsp dried oregano

2 TBS extra virgin olive oil

2 TBS walnut oil

1 garlic clove, put through a garlic press

½ tsp Maldon sea salt

Some freshly ground black pepper

-Tear/break apart 8-9 ounces of fresh buffalo milk mozzarella.

-Smear the marinade on the mozzarella and let stand for 15-30 minutes.

-To serve, cut 2 ripe tomatoes into wedges and/or 1 basket of cherry tomatoes into halves.

-Plate the tomatoes along with the marinated cheese.

-Drizzle with extra virgin olive oil and serve.