Mozzarella with peas sott'olio, chard and olives

2-4
15 minutes

Ingredients

  • 1kg rainbow chard, washed
  • 1kg fresh peas in the pod, podded
  • 1 bunch of mint leaves, washed
  • 150ml of extra virgin olive oil, plus extra for drizzling
  • 1 mozzarella cheese, weighing approx. 250g (or 2 smaller balls)
  • 100g of Taggiasca olives, pitted
  • sea salt
  • freshly ground black pepper

Method

1
Trim the chard and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the chard. After 1 minute, add the peas, then 3 minutes later, add the mint. Cook for a further minute, then drain and place everything into a bowl. Pour in the olive oil and season
  • 1kg rainbow chard, washed
  • 1kg fresh peas in the pod, podded
  • 1 bunch of mint leaves, washed
  • 150ml of extra virgin olive oil, plus extra for drizzling
  • sea salt
  • freshly ground black pepper
2
To serve, tear the mozzarella in half and arrange between plates alongside a generous spoonful of the peas and chard. Season the mozzarella with a little black pepper
  • 1 mozzarella cheese, weighing approx. 250g (or 2 smaller balls)
3
Drizzle with a little extra olive oil and top with the Taggiasca olives
  • 100g of Taggiasca olives, pitted