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🥗 Warm Fennel and Potato Salad with Goat Cheese

591 kcal · 30 min · 4 servings

Ingredients

• 750 g small new potatoes
• salt
• 4 tbsp olive oil
• 2 tsp fennel seeds
• 2 garlic cloves
• 1 onion
• coarse pepper from the mill
• 4 tbsp white wine vinegar
• 200 g cherry tomatoes
• leaf salad (, e.g. Lollo Rosso)
• 4 small round goat cheeses

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 20 minutes until tender.
4. 4. Remove the potatoes from the pot and drain the water.
5. 5. Peel the still warm potatoes.
6. 6. Cut the potatoes into four equal quarters.
7. 7. Heat the olive oil in a large pan.
8. 8. Add the fennel seeds and potato pieces to the hot pan.
9. 9. Fry the mixture for 5 minutes over medium heat until golden brown.
10. 10. Shake the pan regularly to ensure even browning.
11. 11. Peel the garlic and the onion.
12. 12. Cut the garlic and onion into small cubes.
13. 13. Add the onion and garlic cubes to the potatoes in the pan.
14. 14. Cook the onions and garlic briefly with the potatoes.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Deglaze the pan with white wine vinegar.
17. 17. Remove the pan from the heat.
18. 18. Transfer the warm potato and onion mixture into a bowl.
19. 19. Let the mixture cool down in the bowl.
20. 20. Wash the tomatoes thoroughly.
21. 21. Cut the tomatoes in half.
22. 22. Tear the leaf salad into bite-sized pieces.
23. 23. Wash the leaf salad and pat it dry with a kitchen towel.
24. 24. Add the cooled potato mixture, tomatoes, and leaf salad to a large bowl.
25. 25. Gently mix all ingredients together.
26. 26. Cut the goat cheese into four pieces.
27. 27. Place the goat cheese pieces on top of the finished salad.

Nutrition per serving

• kcal: 591
• Protein: 30 g · Fett/Fat: 37 g · Carbs: 32 g