Fennel salad with cherries, Averbode spicecake and Averbode cheese

4 p.



1 large fennel (keep the green aside)
200 g of cherries
1 slice of spice cakes
50 g Averbode cheese
2 tbsp flaked almonds
a few sprigs of thyme
1 tsp maple syrup
1 tsp olive oil

2 tbsp olive oil
2 tbsp lemon juice
1 tsp mustard
2 tbsp red onion, finely chopped
pepper and sea salt


Roast the flaked almonds in a pan until they turn golden brown.
Toast the spice cake in a toaster and cut into cubes.
Preheat the oven to 200° C.
Deseed and halve the cherries.
Mix 1 tsp olive oil and 1 tsp maple syrup under the cherries.
Add fresh thyme and season with salt and pepper.
Place the cherries on a baking tray and bake for 15 minutes. Stir halfway through.
Halve the fennel and remove the hard core.
Shave the fennel as finely as possible with a mandolin.
Mix all the ingredients for the dressing in a bowl.
Add the fennel, stir well and let it marinate for a while.
Divide the fennel over plates or a serving tray.
Top with the cherries, spice cake and cheese.
Finish with fennel greens, thyme and toasted almonds.