Fennel and ġbejniet salad

(Serves four)

1 tbsp olive oil
80 g pack Italian pancetta
1 fennel bulb, trimmed
6 spring onions, trimmed
1 long lettuce
Handful each pitted green and black olives
2 tbsp mayonnaise
2 tbsp crème fraîche
1 tbsp honey
1 tsp Dijon mustard
Salt and black pepper
200 g plain dried or peppered ġbejniet, diced, or 4 fresh ġbejniet

Heat the olive oil and fry the pancetta until crisp, then drain it on kitchen paper and reserve.

Peel off and discard the outer tough layers of the fennel, then cut the tender inside lengthwise into very thin strips and put them into a large bowl. Using the white and pale green parts only, thickly slice the spring onions and add them to the bowl.

Using the crisp heart of the lettuce, wash and dry about a dozen leaves, shred them thickly, then add them to the fennel and onions, together with the olives and toss it all together.

Whisk together the mayonnaise, crème fraîche, honey and mustard and season to taste with salt and pepper. Chill both the salad and the dressing.

When ready to serve, toss the dried ġbejniet with the salad and divide it between four salad plates. Drizzle over the dressing and sprinkle with the crumbled pancetta. Serve any remaining dressing separately. If you are using fresh cheeselets, put them on to the salads, then add the dressing and pancetta.