Quince Queso Fresco with Fennel & Zucchini - Cuisine Magazine - From New Zealand to the World

Quince Queso Fresco with Fennel & Zucchini - Cuisine Magazine - From New Zealand to the World

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Ingredients

  • 1 small/medium fennel bulb
  • 2 medium zucchini
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 8 basil leaves, shredded
  • 350g queso fresco or haloumi
  • 60g quince paste, chopped
  • 1 tablespoon sherry

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