Finely chop onion, garlic and tomato. Thinly slice carrot into half-moons.

Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook onion, fennel seeds (see ingredients) and carrot until softened, 3-4 minutes. Add pork mince and 1/2 the garlic and cook, breaking up pork with a spoon, until just browned, 4-5 minutes. TIP: Fennel has a strong aniseed flavour, use less if you're not a fan!

Add Israeli couscous and tomato to the pork and cook, stirring to combine, 1 minute. Add the water, chicken-style stock powder, tomato paste (see ingredients), a pinch of chilli flakes (if using) and garlic & herb seasoning. Bring to the boil, then reduce the heat to a simmer and cook until slightly thickened, 14 minutes.

While the ribollita is simmering, heat a small frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. Transfer garlic oil mixture to a small bowl, then crumble in cheese and stir to combine. Season with pepper. Set aside. Roughly chop salad leaves.

When the ribollita has simmered, add salad leaves and cook until wilted, 1-2 minutes. Season to taste with salt and pepper.

Divide Italian pork and fennel ribollita between bowls. Top with garlic crumbly cheese to serve.