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🥗 Warm rice and fennel salad with burrata, grilled peaches and fresh herbs

534 kcal · 30 min · 4 servings

Ingredients

• Iodized salt (with fluoride)
• 2 bags rice-fit (8-minute premium long-grain rice)
• 2 bulbs fennel
• 0.5 bunch dill (10 g)
• 2 peaches
• 1 sprig rosemary
• 1 tbsp olive oil
• pepper
• 3 tbsp walnut oil
• 2 tbsp apple cider vinegar
• pepper
• 2 tsp honey
• 1 tsp mustard
• 2 balls burrata (45% fat in dry matter; alternatively buffalo mozzarella)

Instructions

1. 1. Fill a large pot with water and add a pinch of salt.
2. 2. Bring the water to a boil.
3. 3. Place the rice bags into the boiling water.
4. 4. Cook the rice for 8 to 10 minutes over medium heat.
5. 5. Remove the bags from the water using a fork on the loop.
6. 6. Let the bags drain well.
7. 7. Tear the bags open at the designated spot.
8. 8. Put the rice into a bowl.
9. 9. Let the rice cool down for 15 minutes.
10. 10. Wash the fennel bulbs under running water.
11. 11. Halve the fennel bulbs.
12. 12. Cut out the hard core from the center.
13. 13. Set aside the green fennel fronds.
14. 14. Shred the fennel bulbs into thin strips.
15. 15. Wash the dill and fennel greens.
16. 16. Shake the vegetables dry.
17. 17. Chop the dill and fennel greens finely.
18. 18. Set aside some of the herbs for garnishing.
19. 19. Wash the peaches under running water.
20. 20. Halve the peaches.
21. 21. Remove the pits from the peach halves.
22. 22. Cut the flesh into wedges.
23. 23. Wash the rosemary under running water.
24. 24. Shake the rosemary dry.
25. 25. Chop the rosemary needles finely.
26. 26. Heat olive oil in a pan.
27. 27. Add the peach wedges to the pan.
28. 28. Add the chopped rosemary.
29. 29. Fry the peaches for 5 minutes over medium heat.
30. 30. Season the peaches with salt and pepper.
31. 31. Put the peaches into a dish.
32. 32. Let the peaches cool down.
33. 33. Whisk walnut oil, apple cider vinegar, honey, and mustard in a small bowl.
34. 34. Season the dressing with salt and pepper.
35. 35. Mix the cooled rice with the fennel and herbs.
36. 36. Drizzle the salad with the dressing.
37. 37. Place the cooled peaches on top of the salad.
38. 38. Gently tear the burrata apart.
39. 39. Put the burrata over the salad.
40. 40. Garnish the salad with the remaining herbs.

Nutrition per serving

• kcal: 534
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 59 g