Cymru Culture

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Roasted fennel and Welsh goat's cheese salad

(September 01, 2014)

Roasted fennel and Welsh goat's cheese salad
(this dish is suitable for lacto-vegetarians)

This dish is perfect for a starter. It uses the beautiful flavour of fennel to accompany a rich-tasting goat's cheese (Welsh of course!), along with roasted pine and pistachio nuts and good quality olive oil.

The simplicity of this dish is its real strength, focusing on the quality and freshness of the fennel and goat's cheese, to create an uncomplicated, but satisfying dish.

 Roasted fennel and Welsh goat's cheese salad

Ingredients:

  Fennel bulb (one for a starter, two for a main course)
  1 Welsh goat's cheese; sliced
  Pine nuts; roasted, and set to one side
  Pistachio nuts; shelled
  Halen Môn smoked sea salt
  Freshly ground black pepper
  Extra virgin olive oil

Slice the fennel thinly and gently fry in some olive oil (and sunflower oil) until golden brown and set to one side. This will take about 10-15 minutes to achieve on a low to medium heat.

Slice the goat's cheese and set to one side.

Lay the roasted fennel onto the plate, then place the sliced goat's cheese evenly. Then sprinkle the plate with the pre-roasted pine nuts and pre-shelled pistachio nuts.

Drizzle with good quality olive oil.

Season with Halen Môn smoked sea salt and freshly crushed black pepper. Serve with some artisan, crusty bread.

Enjoy with a lovely glass of chilled white wine.

Claire Meredith, September 2014

Also from the Head Chef at Tŵr Cymru Culture Towers:   
     
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      Blackberry Napoleon desert, September 2014
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      Chic party food ideas 2, June 2011
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      Stylish party canapes, September 2009

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