Читать книгу Greenfeast - Nigel Slater - Страница 25

fennel 300g

olive oil 3 tablespoons

halloumi 250g

For the dressing:

frozen peas 250g

basil leaves 30g

mint leaves 20g

olive oil 150ml

Trim and thinly slice the fennel, no thicker than a pound coin. Warm the 3 tablespoons of oil in your largest frying pan, place the fennel in the pan in a single layer, then season lightly and cook until the fennel is light gold on the underside. Turn each piece over and continue cooking until soft and translucent.

Slice the halloumi into pieces slightly thicker than the fennel and place them in the pan, tucking them in wherever there is a gap, overlapping where there isn’t. Let the cheese toast and turn patchily gold.

Put the frozen peas in a colander and run them under the cold tap for a few minutes till they have defrosted. Let them drain. Whizz the peas, basil and mint leaves and the oil in a food processor till almost smooth – a slightly rough texture is good – then spoon over the cheese and fennel and serve. If you have a few fennel fronds, add them at the very end.