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Prep Time
10 Minutes
Cooking Time
2-3 Minutes
Serves
1-2 People
Ingredients
• 2 small fennel bulbs, trimmed, halved lengthways and finely sliced
• 1/3 cup extra virgin olive oil + extra to serve
• ¼ cup pine nuts
• 1 garlic clove, crushed
• ¼ cup lemon juice
• 100g baby spinach leaves
• 100g Coolattin Cheddar cheese, shaved
Method
Place fennel in a large bowl.
Set aside. In a small frying pan over medium heat until hot.
Add pine nuts and cook, for 2-3 minutes until golden.
Remove from the heat and add the garlic and lemon juice.
Drizzle hot pine nut mixture over the fennel.
Season with salt and pepper to taste.
Toss gently to combine and set aside.
Toss spinach and Coolattin Cheddar through fennel.
Season with salt and pepper to taste.
Drizzle with olive oil and serve.
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