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Mozzarella with orange and fennel tapanade

FOR THE SALAD

2          Oranges (ruby if available)

1          Pink grapefruit

1          White grapefruit

1          Fennel bulb, large

30 g    Tapenade (or just pitted black olives)

2          200 g Mozarella cheese

FOR THE DRESSING

6 tbsp  Orange juice,

1 tbsp Lemon juice

2 tsp    Runny honey

6 tbsp Extra virgin olive oil

salt and pepper

Instructions:

Make the dressing by putting all the ingredients for it in a small food processor and pulse. Taste for seasoning.

Cut a slice form the bottom and top of each citrus fruit so they have a flat base. Cut the rind and pith off. Slice the fruit.

Quarter the fennel and remove the coarse outer leaves. Trim off any fronds and keep them for later. Using a mandolin or a sharp knife, cut very fine slices.

Toss the fennel, citrus and tapenade all together, arrange on a plate and spread the dressing. Tear pieces and put on top of the salad.

Drizzle with extra virgin olive oil and some black pepper. Serve immediately.

Nutrifacts

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Fennel is also high in vitamin C, to support immunity, folic acid needed for red blood cell production and potassium that helps maintain healthy blood pressure.

Olives and olive oil are low in saturated fat and high is heart protecting monounsaturated fats. EVOO also contains good levels of antioxidants including polyphenols and vitamin E than help prevent damage caused by free-radicals.

Cheese as most dairy products is high in CALCIUM which is necessary to maintain healthy teeth and bones. Nonorganic dairy may contain antibiotics and hormones that can interfere with our metabolism. Whenever possible, it is advisable to consume organic dairy products. Cheese is high saturated fat, so it’s important to consume it in moderation, although feta is lower in fat (24%) than other cheeses like cheddar (32%).

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