Grilled fennel salad with white cheese

Cut the green of fennel and store it, cut the tubers vertically into thick slices (leave the carrot on, it keeps fennel together). Boil fennel in 5 min. And drain in colander. Toss and peppers with 1 tbsp oil and string to satépennen. In salad bowl vinegar, beat with 3 tbsp oil and salt and pepper to taste until dressing.

Fry the fennel slices with 1 tbsp of oil and place them next to each other on a barbecue grill. Fry in 10 minutes until tender and light brown toasting, turning regularly. Allow fennel to cool slightly. Meanwhile, roast tomato skewers for 5 minutes. Cut fennel slices into pieces and keep finely chopped fennel green. To pick up peppers from skewers. Fennel, fennel green, to and peppers loosely shake through dressing. White cheese cubes crumble above it. Pick the basil leaves from twigs and scoop through salad. Delicious with toasted bread or shawarma rolls.