| Type | Per person |
|---|---|
| Energy | 135 kcal |
| Fat | 9 gr |
| of which saturated | 3 gr |
| Carbohydrates | 5 gr |
| of which sugars | 4 gr |
| Fibres | 5 gr |
| Protein | 6 gr |
| Salt | 0.6 gr |
Fennel salad with goat's cheese
Main course
2 persons
20 - 30 min
With seasonal products
290gr vegetables p.p.
Ingredients
2 persons
| 50g fresh goat cheese |
| dill (fresh or frozen) |
| 1-2 fennel tubers |
| lemon juice |
| 1 tablespoon olive oil |
| bowl of lamb's lettuce (or rocket/watercress/other lettuce) |
Preparation
1. Wash the fennel and cut off the stems with greenery and the bottom disc. Shave the fennel into very thin slices.
2. Heat a grill pan and grill the fennel until soft and lightly browned.
3. Mix in some lemon juice, the olive oil, dill and pepper. Let the fennel cool down.
4. Place the washed and dry lettuce on a flat dish and spoon the fennel on top. Crumble the goat's cheese on top.
Menu suggestion: Delicious with lentils and potatoes.
Source: Nutrition Centre.
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Nutritional values
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