Ingredients

4 shallots

1 fennel bulb

1 orange

100gr peeled couscous

quarter of a small cauliflower

2 pods board beans

1 chayote (Centinarja)

100gr cherry plum tomatoes (zenguli)

Handfull of fresh dill

Handfull of dates and prunes

2 fresh goat cheselets (Gbejna friska)

50almonds – toasted

olive oil for roasting

Extra virgin olive oil

Method

Preheat the oven to 200/c . peel the shallots and cut down the middle lenghtwise . Do the same with the fennel seeds but then continue to each half 1 inch thick wedges . Place the shallots and fennel into the mixing bowl with a drizzle of olive oil .

Zest an orange and add the zest to the shallots and fennel . set aside the orange till later . give them a good toss , arrange on a baking tray and place in the oven for 40 minutes or until cooked trough and beginning to caramelized at the wedges.

Set aside to cool . in the meantime bring a small pot of water to simmer and add a drizzle of olive oil.

Add the pearled couscous and cook for 10-15minutes . stain and set aside to cool . Break apart the cauliflower into a food processor and pulse till it it’s coursely chopped .

Alternatively chopped it on the board using a large kitchen knife , aside till later . Keeping each ingredient separately peel the board beans . peel and diced the chayate (centinarja) (the seed is also available). Peel and segment the orange , slice the cherry plum tomatoes lenghtwise and roughly chop the baby rocket leaves , fresh dill dates and prunes

Once hunger strike place oil the prepared food items into a large mixing bowl a pinch of salt , black pepper and a drizzle of extra olive oil . mixing well and place into a serving bowls . finish with fresh goat cheese and chopped almonds .

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