Grilled baby gem salad, with tahini dressing, orange, fennel and macadamia nut crumble, smoked Stanford cheese and stonebarn truffle honey

Serves 4

Ingredients:

• 4 heads baby gem cut in quarters and washed thoroughly
• 2 segmented oranges
• 1 large fennel bulb
• 200g macadamia nuts
• 2 table spoons honey
• 100ml tahini paste
• Juice of 2 lemons
• 2 cloves of garlic
• 2 table spoons extra virgin olive oil
• 100g thinly shaved smoked Stanford cheese
• 2 table spoons Stonebarn truffle honey

Method:

For the tahini dressing:

• In a blender, blend the tahini paste, lemon juice, garlic and olive oil until smooth an season to taste with salt and pepper

For the macadamia crumble:

• Pre heat the oven to 160c, on a large baking tray roast the nuts until golden brown for about 10 minutes, take out the oven and let them cool, when cooled mix the honey on to the nuts, blend very quickly in a blender, but not for long as you want the crumble to be coarse and not too fine.

To assemble 

• Grill the quartered baby gem on a braai or a hot griddle pan, get a good color on them once cooked drizzle with olive oil, and season, while the baby gem is cooking take a mandolin slicer and slice the fennel as thin as you can. When the baby gem is ready dress them along with the fennel shavings with the tahini dressing, place in a bowl, and garnish with the macadamia crumble and the orange segments, you can also drizzle more dressing over the top, lastly add the shaved Smoked Stanford cheese and then drizzle the truffle honey over.