- Oxheart tomatoes
- Fennel
- Mozzarella
- Zucchini
- Black olives
- Olive oil
- Coarse sea salt & pepper
- Basil
- Lime
- Olive oil
RECIPE
- Cut the zucchini, tomatoes and fennel in thin slices
- Put olive oil in a pan and cook the zucchini until golden
- Cut mozzarella and basil
- Put everything on a plate and top it off with olive oil, a sprinkle of lime, coarse sea salt, pepper and black olives