1Tbsp Mint leaves chopped
175g Barrel aged feta
¼ Fennel bulb
1 Tsp Poppy seeds
Handful of quality mixed leaves
1) Toast the poppy seeds lightly to release their essential oils, set aside to cool. Remove the outer leaves, discard the stalk and finely slice the fennel (use a mandolin if you have one). Submerge the fennel in a bowl with water and a good squeeze of lemon juice, to prevent discolouring and drying out.
2) Place a bed of mixed leaves on a plate. Combine the rest of the ingredients and assemble on top of the mixed leaves.
3) Drizzle with a little lemon oil to taste.
- Cooking Should Always be a Delight for all the Senses. (cliftonkitchen.wordpress.com)