Cheese griller & fennel salad with cumin & chilli mayo

By Drum Digital
19 February 2019
Supplied.

Supplied.

Preparation: 5 min | Cooking: 10 min | Serves 4

Fresh baby spinach, mint leaves and cucumber ribbons are added to a large bowl and dressed with olive oil and lime juice, then topped with #JustDelicious pan-fried cheese grillers and thinly sliced fennel bulbs. Serve drizzled with a creamy cumin and chilli mayo.

Cheese grillers and fennel

Ingredients

500g Eskort Cheese Grillers

2 fennel bulbs, thinly sliced

30ml olive oil

5ml pepper

juice from half a lemon

Method

  • Heat the olive oil in a frying pan over high heat.
  • Add the cheese grillers and fennel and fry until the fennel is golden.
  • Season with pepper and lemon juice.

Salad and dressing

Ingredients

4 handfuls baby spinach

1 handful fresh mint leaves

½ cucumber, cut into ribbons

10ml ground cumin

1 small red chili, chopped

125ml mayonnaise

45ml olive oil

45ml lime juice

Method

  • Mix the ground cumin, chili and mayonnaise in a small bowl.
  • Put the baby spinach, mint and cucumber in a large bowl and dress with olive oil and lime juice.
  • Add the cheese grillers and fennel and drizzle with the chili mayo.

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