MOZZARELLA WITH FENNEL AND BORLOTTI BEAN SALAD

A salad of celery, white beans and parsley with lots of lemon has long been a favourite no-cook meal of mine, and fennel makes for even more exciting results.

ServeS 4

200g finely sliced fennel (see tips) 2 tbsp lemon juice, plus an extra half lemon for squeezing sea salt

3 tbsp extra virgin olive oil, plus extra for drizzling 400g can borlotti beans, drained and rinsed

4 heaped tbsp coarsely chopped flat-leaf parsley 2 balls of buffalo mozzarella, drained and sliced 1cm thick 8 pickled guindilla chillies (see tips) 4 slices parma ham

★ Toss the fennel in a bowl with the lemon juice and some salt, then stir in the oil. Mix in the beans and parsley.

★ Arrange the mozzarella on a large platter and drizzle over a little olive oil and add a squeeze of lemon. Pile the salad and the chillies on top and drape over the ham. TIPS Small fennel bulbs are best for eating raw. Discard the green shoots, and peel off any brown outer parts. Cut downwards into two halves and slice thinly across. Guindilla chillies are available in most major supermarkets.