Gratinated goat cheese with zucchini and bean salad

Ingredients for 4 servings:

• 1 tsp fennel seeds
• 1 zucchini
• 1 onion(s)
• 250 g beans, white
• 1 lemon(s), (organic)
• 3 tsp thyme
• 1 tsp breadcrumbs
• 3 tbsp honey
• 2 tbsp rapeseed oil or olive oil
• 4 slice(s) goat cheese , (goat cheese roll)
• Salt
• black pepper, freshly ground
• e.g. white bread

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Briefly roast the fennel seeds in a pan without fat until fragrant, then remove. Meanwhile, clean and coarsely grate the zucchini. Peel and dice the onion. Rinse the beans in a sieve and drain. Rinse the lemon with hot water, dry it, finely grate the zest, and squeeze out 2 tablespoons of the juice. Mix the thyme with the breadcrumbs, half the lemon zest, the fennel seeds, and the honey. Heat the oil in a pan. Briefly fry the onion. Add the zucchini and fry over high heat for 4 to 5 minutes. Stir in the beans and fry for 2 to 3 minutes. Season with lemon juice, the remaining lemon zest, salt, and pepper. Cut the goat cheese roll into 4 thick, bite-sized slices and place on a baking sheet lined with baking paper. Spread the honey mixture over the cheese. Grill on the top rack of the oven until the cheese begins to melt and turns light brown. Arrange the salad on plates, top with the cheese, and serve with some white bread.