Grilled Fennel with Apricots and Scamorza

Ingredients

• 2 bulbs fennel (each about 250 g)
• Sea salt
• black pepper (freshly ground)
• 2 cloves garlic
• 3 tbsp good olive oil (30 ml)
• 20 g dried soft apricots
• 30 g pickled sun‑dried tomatoes in oil
• 30 g blanched almond kernels
• 3 tbsp light balsamic vinegar (30 ml)
• 80 g Scamorza cheese (or mozzarella)
• 80 g Greek yogurt (10% fat)
• 2 tbsp red pesto from jar (20 g)
• 1 tbsp light balsamic vinegar (10 ml)
• Sea salt

Instructions

1. 1.

   Clean the fennel bulbs, slice them lengthwise into thin wedges and season with sea salt and black pepper. Peel the garlic cloves and cut them into fine slices. Heat oil on a grill pan and grill the fennel together with the garlic – alternatively use a skillet. Dice the dried apricots, add them to the pan and cook until the fennel is firm yet tender.

2. 2.

   Slice the sun‑dried tomatoes into strips, add the almonds and sauté well. Splash with balsamic vinegar and season to taste. Dice the Scamorza cheese.

3. 3.

   Whisk together the yogurt, pesto and light balsamic vinegar for a smooth dip; season with sea salt.

4. 4.

   Fill two large salad glasses or bowls with the grilled fennel mixture, pour the dip over it, and top with the diced Scamorza. Serve immediately.