2 fennel bulbs

200g soft goat cheese

Fresh coriander

Honey - Olive oil

1 garlic clove, finely crushed



Sandra’s Cashew Pompoen


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.