FENNEL AND PUMPKIN CAPONATA WITH MOZZARELLA
SERVES 4
¼ of a large butternut pumpkin
¼ cup extra-virgin olive oil, plus extra for roasting vegetables
1 medium fennel bulb
½ a brown onion, finely diced
1 x 400g tin cherry tomatoes
2 tbsp pine nuts, toasted
2 tbsp currants
1 tbsp salted capers, rinsed
⅓ cup pitted green olives
1½ tbsp white sugar
3 tbsp white wine vinegar
1 stalk celery, finely diced
1 ball fresh cow’s or buffalo milk mozzarella
Preheat oven to 180°C and line a baking tray with