Simple Fennel Salad

Ingredients

• 600 g fennel (4 small bulbs)
• 4 tbsp Lemon juice
• 6 tbsp Olive oil
• 150 g peas (fresh split or frozen)
• Salt
• 2 sprigs thyme
• 1 tsp Mustard
• 60 g vegetarian hard cheese (30% fat in the product; e.g., Montello cheese)
• 80 g feta (45% fat in the product)
• 120 g green olives (pitted)
• Pepper

Instructions

1. 1.

   Clean, wash fennel bulbs, cut them lengthwise and set aside the fennel fronds for garnish. Brush the cut surfaces of the fennel with a little lemon juice and 2 tbsp olive oil and let rest about 30 minutes.

2. 2.

   Meanwhile cook peas in boiling salted water for 5 minutes, then shock in cold water and drain well. Wash thyme, dry pat it and pluck leaves. Combine remaining lemon juice, leftover olive oil, thyme and mustard into a dressing.

3. 3.

   Grill fennel halves in a hot grill pan on both sides for a total of 5–7 minutes over medium heat, serving them in two portions. While grilling grate Montello cheese and crumble feta.

4. 4.

   Arrange grilled fennel halves, peas and olives on a plate. Drizzle the simple fennel salad with dressing, sprinkle with cheese and season with salt and pepper.