ingredients

 

2 4 6 8 Servings

• 100 grams goat cheese, with rind

• 2 fennel bulbs

• 1 orange pepper

• 1 yellow pepper

• 12 cherry tomatoes

• 100 grams fine green beans

• 0.25 bunch basil leaves

• 1 tablespoon olive oil

• 2 tablespoons avocado oil

• 2 teaspoons dried oregano

• 1 teaspoon runny honey

• 1 teaspoon wholegrain mustard

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• roasting tin

• large mixing bowl

• mug

• colander

• slotted spoon

• kitchen foil

• mug

instructions

 

1. Set the oven to 200C and boil water in both small and medium saucepans.

2. Cut the orange and the yellow pepper into thin strips. Place them in the roasting tin with 12 cherry tomatoes. Coat in 1 tablespoon of olive oil and 2 teaspoons of dried oregano. Place in the oven as soon as you are ready without waiting for the temperature to reach its target but ensure that the vegetables will roast for 10 minutes at 200C.

3. Cut 100g of fine beans into 2cm pieces and cook in the small saucepan for 5 minutes.

4. Cut each fennel bulb into three slices saving the dill-like leaves for decoration. Gently place the slices in the medium pan to simmer for 3 minutes.

5. Line the grill with the kitchen foil and set it to high.

6. Cut the goat cheese into 6 slices.

7. With the slotted spoon take the fennel rings out of the water and place them directly into the grill tray. Don panic if they came apart during cooking, just reassemble them on the tray. Top each fennel ring with a slice of the goat cheese and place under the grill for 5-6 minutes until bubbly and brown.

8. Now make the dressing. In the mug combine 2 tablespoons of avocado oil with 1 teaspoon of honey and 1 teaspoon wholegrain mustard.

9. Drain the fine beans. Place them in the mixing bowl.

10. Chop 8 fresh basil leaves and add to the beans. Take out the peppers and tomatoes from the oven. Add them into the mixing bowl. Gently toss in the dressing.

To serve - Arrange the salad onto the middle of the plate and then set the fennel rings on top of it. Decorate with the fennel leaf.