Mozzarella with peas sott'olio, chard and olives


Fruit & Vegetables

  • 1kg rainbow chard, washed
  • 1kg fresh peas in the pod, podded

Salad & Fresh Herbs

  • 1 bunch of mint leaves, washed

Oils & Vinegars

  • 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

Store Cupboard

  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper