Cereal bowl with fennel, strawberries and mint

Bowl with strawberries, balanced by salty and acidic flavours, suited to lunch or a light meal.

• 4 port mill grist
• 1 fennel
• 2 tbsp olive oil
• 1/2 lemon
• Salt
• Pepper
• 250 g strawberries
• 1/2 cucumber
• 400 g halloumi
• 1 pot of mint
• 1/2 bag whole scalded almonds (each 50 g)
• 65 g spinach

Method

1. 1
   Cook the semolina according to the instructions on the package.
2. 2
   Trim and slice the fennel thinly, preferably with a mandolin.
3. 3
   Drizzle the olive oil over the fennel and squeeze over the lemon juice.
4. 4
   Season with salt and pepper and mix well.
5. 5
   Trim and cut the strawberries into slices and the cucumber into cubes and mix with the fennel.
6. 6
   Thinly slice the halloumi and shred the mint.
7. 7
   Coarsely chop the almonds.
8. 8
   If necessary, toast the almonds in a dry, hot frying pan.
9. 9
   Mix the grits with the spinach and top with the accessories.