to serve 2

• 150g PEMA wholegrain rye bread
• 1/4 red onion
• 20 ml white wine vinegar
• 4 red date-cherry tomatoes
• 1/4 red pepper
• 3 basil leaves
• 250 g fennel
• 50 g potatoes
• 100 ml milk
• 1 orange
• 30 g dill
• salt, pepper
• Extra Virgin Olive Oil (EVOO)

To begin, prepare the bread-salad ‘Panzanella’ which needs time to allow its flavour to develop.  Cut the red onion into fine strips and place in a bowl of cold water.

Cut the tomatoes in half and place them in a larger bowl with the chopped red pepper, tear in the slices of bread, add the olive oil and vinegar together with a little black pepper.  Allow to stand for at least half an hour before adding the onions and basil.

For the fennel-cream, cut the fennel into small pieces, keeping back about 50g for decoration, cut the potatoes into small cubes, add the milk with a pinch of salt and cook for about twenty minutes over a moderate heat.  Puree the mixture with a blender.

Fillet and orange and cut into small pieces.  Blanch the dill in salted water and pass it through a juicer adding a little olive oil to the sauce produced. Serve using all the pre-prepared components and decorate with the remaining fennel.