Serves 2
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  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  2. In a bowl, put the mozzarella with the 50g of pesto and set aside to marinate for 10 minutes.
  3. In a bowl, toss the bread, remaining pesto and parmesan together. Add to a baking tray and bake for 10-12 minutes or until golden and crisp, giving them a toss halfway through.
  4. In a bowl, toss together the tomatoes, oil, basil, fennel seeds and lemon zest. Season to taste.
  5. Divide between two plates and tear over the mozzarella, then top with the extra basil. Top with the croutons and spoon over any leftover pesto.

Nutrition Facts

Per serving: 201kcals, 10.1g fat (4.3g saturated), 17.4g carbs, 5.2g sugars, 12.5g protein, 2.6g fibre, 0.337g sodium