Smokey's fennel with cream cheese and pepper sauce

Ingredients for 2 servings:

• 2 m.-large fennel
• 125 g cream cheese
• 4 tbsp milk, more if needed
• 2 tsp, heaped pepper, pink, coarsely crushed
• 2 tsp, heaped pepper, green, dried, coarsely crushed
• 4 tomatoes, halved, dried, marinated in oil
• 1 clove(s) garlic, squeezed
• 100 g walnuts, roasted without fat, coarsely chopped
• ½ bunch basil, very roughly chopped
• Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

SiS-compatible

Cut the fennel into thin slices and steam briefly in a steamer until al dente, then let cool. Dice the sun-dried tomatoes. For the sauce, mix the cream cheese, milk, both types of pepper, garlic, and diced tomatoes well. Season with salt and pepper. If it’s still too thick, add a little milk until it thickens. Arrange the fennel slices on two plates and drizzle with the sauce. Sprinkle with the nuts and basil.