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Goat's Cheese Wontons With Caramelised Tomato And Fennel Salad

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Photo: donna hay


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16 square wonton wrappers

8 basil leaves

120 g goat's cheese, sliced

40 g unsalted butter, melted

¼ cup brown sugar

cracked black pepper

4 x 50g small roma tomatoes, halved

2 x 115g baby fennel, trimmed and sliced

½ cup (125ml) balsamic vinegar

80 g baby rocket (arugula) leaves

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