Harzer cheese with fennel and lentil salad

Ingredients for 2 servings:

• 200 g Harzer cheese
• 1 fennel bulb(s)
• 40 g lentils, red
• 100 g onion(s), red
• 1 tsp mustard, medium hot
• 1 tbsp white wine vinegar
• ¼ tsp sugar
• some pepper, freshly ground
• 3 tbsp rapeseed oil
• 1 tbsp chili sauce, sweet and sour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Something hearty for dinner

Cook the lentils in lightly salted water over low heat for about 7-8 minutes. Place in a colander, rinse in cold water, and drain well. Trim and halve the fennel, then cut the stem into wedges. Finely chop the fennel greens and set aside. Slice the fennel bulb into very fine strips using a cucumber slicer, add a little salt, and set aside for half an hour. Halve the peeled onion and finely slice it. Mix the mustard, vinegar, salt, sugar, and pepper together. Slowly add the oil, whisking vigorously. Mix the chili sauce with 3 tablespoons of water and stir into the salad dressing. Add the lentils and fennel greens. Place the salted fennel in a colander, rinse in cold water, and drain well. Arrange the fennel and onion strips on a plate, slice the Harzer cheese, and arrange on the salad. Drizzle with the lentil vinaigrette. It goes well with crispbread or hearty wholemeal bread.