Preparation: 10 min.
Cooking: none
Equipment: large plate
Fennel Boats with
Fresh Goat’s Cheese
Finely chop the hazelnuts in the mini bowl and set aside.
Slice the fennel in half, from top to bottom. Remove the
centres and place in the main bowl with a little lemon juice
and blend. Add the goat’s cheese, the herbs, a little oil and
pepper. Mix, using the pulse button a few times.
Check the seasoning.
Place this filling in the fennel "boats" (the halved fennel bulbs
with centre removed) and scatter the ground hazelnuts and
the coriander on top.
Serve chilled with toast.
Ingredients
(serves 4)
• 2 bulbs fennel
• 200g (7 oz) fresh goat’s
cheese
• 1/2 lemon
• Fresh chives
• Fresh chervil, mint,
coriander
• Oil for drizzling
• 50g (2 oz) hazelnuts
• Salt and pepper
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