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🍽️ Fresh Fennel and Pepper Salad with Sesame Dressing

158 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 4 bell peppers
• 2 tbsp lemon juice
• 200 g yogurt
• 2 tbsp dill (freshly chopped)
• 1 tsp honey
• 1 tsp sesame oil
• 2 tbsp sesame seeds
• 1 tbsp parsley (chopped)
• salt

Instructions

1. 1. Toast the sesame seeds in a hot pan without any added oil until they are fragrant and lightly golden brown.
2. 2. Wash the peppers, cut them in half lengthwise, remove the seeds, and slice the flesh into thin strips.
3. 3. Wash the fennel bulbs, quarter them, cut out the tough base, save a few green fennel fronds for garnish, and shave the fennel into paper-thin slices using a vegetable peeler.
4. 4. Place the thin fennel slices and the pepper strips into separate bowls.
5. 5. Whisk the yogurt with honey, lemon juice, sesame oil, and chopped herbs until smooth. Season the mixture with salt to taste and drizzle it over the vegetables. Sprinkle the finished salad with the toasted sesame seeds and serve.

Nutrition per serving

• kcal: 158
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 14 g