Fennel salad with blackberries and pecorino

Heat a frying pan without oil or butter and grill the pine nuts. Remove from the pan and allow to cool on a plate.

Meanwhile, put the basil, oil, yogurt and blackberries in a tall cup and puree into a dressing. Season with salt and pepper.

Cut the stems and a piece of the bottom of the fennel tubers, halve in length, remove the hard core and cut into strips that are as thin as possible.

Divide the lamb's lettuce and fennel on a nice dish. Scrape the cheese and carefully mix everything.

Divide the blackberries and sprinkle with the dressing. Sprinkle with the pine nuts.