List of ingredients
200 g fresh goat cheese
200 g crème fraiche 38% fat
4 small cucumbers
Half a fennel bulb
2-3 tbsp olive oil
1-2 tsp sumac
Chop the cucumbers and fennel into batons.
Use an electric whisk to beat the goat cheese until creamy.
Whip the crème fraiche until firm and then gently fold into the goat cheese. Season, drizzle with olive oil, and sprinkle with sumac.
Serve immediately with the vegetables and toast.
You can make this recipe with all different kinds of raw vegetables to suit your mood and the contents of your refrigerator. Try it with celery, radishes, beetroot, Chinese radish, or any kind of crunchy salad.