| Type | Per person |
|---|---|
| Energy | 200 kcal |
| Fat | 13 gr |
| of which saturated | 6 gr |
| Carbohydrates | 10 gr |
| of which sugars | 9 gr |
| Fibres | 6 gr |
| Protein | 7 gr |
| Salt | 0.71 gr |
Salad with fennel and orange
Lunch
10 - 20 min
With seasonal products
180gr vegetables p.p. & 65gr fruit p.p.
Ingredients
| 2 fennel tubers |
| 2 oranges |
| 1 teaspoon honey |
| 2 tablespoons oil |
| 120 g fresh goat cheese |
| pepper |
Preparation
1. Clean and slice the fennel, saving the fennel greens (if attached).
2. Peel the oranges. Slice and then dice the oranges and squeeze them, collecting the juice and saving the flesh.
3. Bring water to the boil and submerge the fennel for three minutes.
4. Meanwhile, make a dressing with the olive oil, honey, the green of the fennel and the orange juice. Season with freshly ground pepper.
5. Drain the blanched fennel and divide with orange (flesh) among 4 plates.
6. Pour the dressing over the salad and generously garnish with the crumbled goat cheese. Enjoy!
Tip: Delicious with crusty wholemeal baguette.
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Nutritional values
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