2 fennel bulbs
200 g Quartirolo
3 tsps zahtar (or a blend of thyme, hyssop, savory, sesame and sumac)
juice of one lemon
extra virgin olive oil
salt and pepper, to taste
Wash the fennel and leave the shoots to one side for the garnish. Finely slice and place on a wide plate. Season with salt and pepper, zahtar, lemon juice and extra virgin olive oil. Delicately mix together. Add the Quartirolo cheese cut into small cubes. Mix again and then add the pomegranate seeds.
Spread over a serving plate and garnish with the fennel shoots left to one side.