Summary

Ingredients

• 300 g mushrooms
• 9 tablespoon olive oil
• 0.5 teaspoon ½ fennel seeds
• 30 g pine nuts
• 10 tablespoon balsamic vinegar
• 125 g crème fraîche
• 275 g cheese (halloumi), rilled cheese
• 1 clove garlic
• 8 slices toast bread (multigrain)
• 50 g rocket
• some salt and pepper

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Instructions

1. Wash and clean the mushrooms and cut in halves or quarters depending on the size.
2. Heat 5 tablespoons of oil in a pan. Add the mushrooms, fennel seeds and pine nuts and fry for about 5 minutes. Deglaze with balsamic vinegar and season with salt. Let stand on the warm plate, but switch off the plate.
3. Season the crème fraîche with salt and pepper. Cut the cheese into eight approx. 2 cm thick slices and pat dry. Wash and drain the rocket. Peel and finely chop the garlic and mix with 2 tablespoons of olive oil.
4. Toast the bread in the toaster and arrange 2 slices on each plate and drizzle with the garlic oil.
5. Fry the cheese in the remaining olive oil on both sides over high heat until golden brown.
6. Arrange the grilled cheese with the rocket, mushrooms and creme fraiche on the toasts and serve.