Baked feta with mandarin and fennel SERVES 4

4 blocks firm feta (200gm each) 2 tbsp honey 125 ml (1/2 cup) extra-virgin olive oil 4 mandarins 60 ml (¼ cup) apple cider vinegar 1 tbsp coriander seeds, toasted and lightly crushed 3 white witlof, leaves separated 2 small fennel bulbs, trimmed and sliced, fronds reserved

Handful micro sorrel 50 gm roasted hazelnuts, chopped Mixed baby herbs, to serve 1 Preheat oven to 200°C. Line an oven tray with baking paper. Pat feta dry with paper towel and place on tray. Combine half the honey and 1 tbsp oil in a small bowl and spread evenly over feta, then season to taste. Bake until feta is soft and golden (20 minutes).

2 Meanwhile, juice one mandarin then peel and thickly slice remaining. Whisk mandarin juice, remaining honey and oil, vinegar, coriander seeds, and 1 tbsp chopped reserved fennel fronds in a jug until combined; season to taste. 3 Combine witlof, fennel and sorrel in a large bowl, season and drizzle with half the dressing.

4 Arrange salad and pieces of warm feta on serving plates, drizzled with remaining dressing. Scatter with hazelnuts and baby herbs to serve. Note To toast coriander seeds, stir in a frying pan over low heat for a few minutes until fragrant.