Torn Mozzarella brings this to a higher level. The best shout for the veggie BBQ.
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Serves
4
Asparagus
Lemon
Basil
Mint
Mozzarella
Courgette
Aubergine
Fennel
Salt
Black Pepper
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
If you're a student and you don't have a barbecue, just grill it in the oven.
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Serves
4
Asparagus
Lemon
Basil
Mint
Mozzarella
Courgette
Aubergine
Fennel
Salt
Black Pepper
Olive Oil
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Slice your vegetables into thin strips. Cover in olive oil, salt and pepper. Then whack them on the barbecue, and remove when soft and charred. The fennel slices will probably take a bit longer.
Step 2.
Arrange cooked vegetables on a big board. Grate over the zest of your lemon, and then squeeze over the juice.
Step 3.
Add a large handful of chopped mint, a large handful of chopped basil, and a good grating of pepper.
Step 4.
Tear over the balls of mozzarella, and drizzle over a bit more olive oil. Enjoy!
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