🥗 Warm Fennel Salad with Egg and Sesame

Name: Warm Fennel Salad with Egg and Sesame
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tsp sesame seeds; 1 egg; 2 fennel bulbs; 0.5 orange; 1 tbsp rapeseed oil; salt; pepper; curry powder; 1 dried marinated tomato; 2 tbsp classic vegetable broth; 1.5 tbsp white wine vinegar; 5 sprigs flat-leaf parsley

181 kcal · 30 min · 4 servings

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Ingredients

1 tsp sesame seeds
1 egg
2 fennel bulbs
0.5 orange
1 tbsp rapeseed oil
salt
pepper
curry powder
1 dried marinated tomato
2 tbsp classic vegetable broth
1.5 tbsp white wine vinegar
5 sprigs flat-leaf parsley

Instructions

1. Toast the sesame seeds in a pan without oil until fragrant.
2. Remove the sesame seeds from the pan and let them cool on a plate.
3. Poke the thick end of the egg with a fork.
4. Place the egg in boiling water.
5. Boil the egg for 8 to 10 minutes until hard-boiled.
6. Remove the green leaves and the outer layer from the fennel bulbs.
7. Wash the fennel thoroughly.
8. Cut each fennel bulb in half.
9. Cut out the hard core in wedge-shaped pieces.
10. Cut the fennel into very thin strips.
11. Squeeze the juice from the half orange.
12. Heat the oil in a pan.
13. Lightly fry the fennel strips over medium heat.
14. Reduce the heat to low.
15. Season the fennel with salt, pepper, and a pinch of curry powder.
16. Add 4 tablespoons of water to the pan.
17. Add 2 tablespoons of orange juice to the pan.
18. Cover the pan.
19. Simmer the fennel over low heat for another 8 minutes.
20. Let the tomato drain well.
21. Cut the tomato into thin strips.
22. Cook the tomato strips with the fennel for about 1 minute.
23. Adjust the fennel seasoning with salt, pepper, and curry powder.
24. Place the fennel in a shallow dish.
25. Drain the boiled egg.
26. Hold the egg under cold water to cool it down.
27. Peel off the eggshell.
28. Cut the egg into fine cubes.
29. Whisk the broth with vinegar, salt, and pepper.
30. Pour the sauce over the egg cubes.
31. Wash the parsley.
32. Shake the parsley dry.
33. Pluck the parsley leaves from the stems.
34. Finely chop the parsley leaves.
35. Stir the parsley into the sauce.
36. Distribute the sauce over the fennel.
37. Sprinkle the sesame seeds on top.
38. Serve the salad best lukewarm.

Nutrition per serving

kcal: 181
Protein: 12 g · Fett/Fat: 10 g · Carbs: 9 g