2 fennel bulbs
200g soft goat cheese
Honey - Olive oil
1 garlic clove, finely crushed
Cut the fennel to the desired size. Cut away the hard core and the hard tops.
Heat the olive oil in a pan and fry the fennel on both sides until golden brown. Season with salt and pepper.
Add the garlic and honey and let it caramelise over a low heat.
Serve the fennel on a flat dish and sprinkle with the soft goat cheese and fresh coriander. Finish off with Sandra's Cashew Pumpkin Granola.
Serve the dish with a fresh salad of your choice.