| Type | Per person |
|---|---|
| Energy | 134 kcal |
| Fat | 10 gr |
| of which saturated | 1 gr |
| Carbohydrates | 6 gr |
| of which sugars | 5 gr |
| Fibres | 4 gr |
| Protein | 3 gr |
| Salt | 0.16 gr |
Fennel-radish salad
Main course
2 persons
10 - 20 min
With seasonal products
230gr vegetables p.p.
Ingredients
2 persons
| 1 fennel |
| 1 teaspoon mustard |
| 1 bunch of radishes |
| 1 tablespoon oil |
| approx. 1 tablespoon lemon juice |
| 4 half walnuts |
Preparation
1. Crush the walnuts and stir in the oil.
2. Whisk it with 1 tablespoon of water, lemon juice, the mustard and some pepper to make a sauce.
3. Wash the fennel and radishes. Save the fine fennel greens.
4. Cut the stems and bottom disc off the fennel and slice or shave the fennel into as thin slices as possible.
5. Slice the radish.
6. Mix the sauce through the vegetables and garnish with the fennel greens.
Menu suggestion: Delicious with steamed mackerel and potatoes.
Source: Nutrition Centre.
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Nutritional values
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