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🍽️ Grilled Fennel and Tomato Salad with Herbs

240 kcal · 30 min · 4 servings

Ingredients

• 1 head fennel
• basil (1 tbsp each, finely chopped)
• parsley (1 tbsp each, finely chopped)
• 1 tsp rosemary needle (chopped)
• 1 sun-dried tomato (in oil)
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• 100 ml vegetable broth (instant)
• 300 g small tomatoes

Instructions

1. 1. Wash the fennel and cut off the green fronds. Finely chop the fennel greens and set them aside.
2. 2. Cut the fennel in half lengthwise. Remove the hard core from the center.
3. 3. Slice the fennel halves crosswise into thin strips.
4. 4. Pat the dried tomato dry and dice it finely.
5. 5. Heat some oil in a pan and fry the fennel with rosemary on both sides for 2 to 3 minutes. Make sure it does not turn brown.
6. 6. Season the fennel with salt and pepper.
7. 7. Whisk the remaining oil with vinegar, broth, salt, and pepper in a small bowl.
8. 8. Fold in the fennel greens, basilica, parsley, and the diced dried tomato into the marinade.
9. 9. Taste the marinade and adjust the seasoning if needed.
10. 10. Gently fold the fried fennel into the marinade.
11. 11. Wash the fresh tomatoes and remove the core.
12. 12. Cut the tomatoes into wedges.
13. 13. Mix the fennel, tomatoes, and marinade in a large bowl.
14. 14. Serve the salad on a large platter.

Nutrition per serving

• kcal: 240
• Protein: 4 g · Fett/Fat: 21 g · Carbs: 9 g