By Zuza Zak
A flavourful vegetarian option, this makes a wonderful, light meal in itself — I find two slices perfect for lunch.
Drizzle the fennel with rapeseed oil, season with salt and pepper and stick under the grill (broiler) for about 4 minutes, turning halfway through, until it has softened and is slightly charred.
In the meantime, mash the cheese to a smooth-ish consistency with a little soured cream. Add the herbs and season well with salt and pepper.
Spread the curd cheese on the bread, then top