Grilled Fennel with Goat’s Cheese, Pine Nuts and Black Olives

Ingredients

  • 6 bulbs of fennel
  • 3 sheets filo pastry
  • 100g black olives
  • 250ml olive oil
  • mixed salad leaves
  • soft goat curd or Barette fraiche / Bouton d'oc
  • hard goat cheese Ossau Iraty from Pyrenne
  • 1 onions sliced very thinly
  • 15g butter
  • 1 tsp thyme leaves