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🍽️ Grilled Fennel with Apricots and Scamorza

527 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel (250 g each)
• sea salt
• black pepper (from the mill)
• 2 garlic cloves
• 3 tbsp good olive oil (30 ml)
• 20 g dried soft apricots
• 30 g marinated dried tomatoes in oil
• 30 g peeled almond kernels
• 3 tbsp light balsamic vinegar (30 ml)
• 80 g Scamorza (alternatively mozzarella)
• 80 g Greek yogurt (10% fat)
• 2 tbsp red pesto from the jar (20 g)
• 1 tbsp light balsamic vinegar (10 ml)
• sea salt

Instructions

1. 1. Peel the fennel bulbs and slice them into thin, lengthwise slices.
2. 2. Season the fennel slices with salt and pepper.
3. 3. Peel the garlic and slice it finely.
4. 4. Heat the oil on a grill pan or in a frying pan.
5. 5. Fry the fennel together with the garlic.
6. 6. Dice the apricots into small cubes.
7. 7. Add the apricots to the fennel and fry everything until the fennel is tender-crisp.
8. 8. Slice the tomatoes into strips.
9. 9. Add the almonds to the tomatoes and fry well.
10. 10. Deglaze the pan with vinegar.
11. 11. Season the tomato mixture with salt and pepper.
12. 12. Dice the Scamorza cheese into small cubes.
13. 13. Mix yogurt, pesto, and vinegar for the dip until the mixture is smooth.
14. 14. Season the dip with salt.
15. 15. Fill the fennel vegetable into two large bowls or glasses.
16. 16. Drizzle the dip over the vegetable.
17. 17. Top the dish with the diced Scamorza.

Nutrition per serving

• kcal: 527
• Protein: 21 g · Fett/Fat: 36 g · Carbs: 24 g