Ingredients
| 1 small/medium fennel bulb | |
| 2 medium zucchini | |
| 3 tablespoons olive oil | |
| 1 tablespoon lemon juice | |
| 8 basil leaves, shredded | |
| 350g queso fresco or haloumi | |
| 60g quince paste, chopped | |
| 1 tablespoon sherry |
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Instructions
| 1. | Slice the fennel and zucchini as thinly as possible and mix with 2 tablespoons of the oil, lemon juice and basil and season with salt and pepper. Set aside. |
| 2. | Cut the cheese into 1cm slices and then cut those pieces in half. |
| 3. | Heat the remaining 1 tablespoon olive oil in a frying pan over a medium-high heat and cook the cheese for 3 minutes each side until golden brown. Remove from the pan. |
| 4. | Add the quince paste and sherry to the pan and stir to melt. |
| 5. | Once melted, add the cheese and toss to coat. |
| 6. | Serve hot with the fennel and zucchini. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean