Dukkah Salad

Preheat the oven to 200°C/Fan 180°C.

Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.

Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.