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🥗 Kritharaki Salad with Fennel

430 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the fennel bulbs under running water.
  2. 2. Remove the green stalks and the hard base at the bottom.
  3. 3. Halve the fennel bulbs and slice them into thin strips.
  4. 4. Finely chop the green fennel fronds.
  5. 5. Take the peas out of the freezer and let them thaw slightly.
  6. 6. Heat 2 tablespoons of olive oil in a pan over medium heat.
  7. 7. Fry the fennel in it for about 5 minutes until golden brown.
  8. 8. Shake the pan occasionally while doing so.
  9. 9. Reduce the heat and place a lid on the pan.
  10. 10. Let the fennel simmer like this for another 10 minutes.
  11. 11. Bring about 3 liters of salted water to a boil in a pot.
  12. 12. Cover the pot.
  13. 13. Cook the kritharaki (small pasta) in it for approx. 8 minutes al dente.
  14. 14. Rinse the lemon thoroughly with hot water in the meantime.
  15. 15. Finely grate about 1 teaspoon of the zest.
  16. 16. Halve the lemon.
  17. 17. Squeeze out the juice.
  18. 18. Wash the dill.
  19. 19. Shake it dry.
  20. 20. Remove the thick stems.
  21. 21. Chop the dill finely.
  22. 22. Crumble the feta cheese very finely with your hands.
  23. 23. Remove about 1 cup of the cooking water.
  24. 24. Drain the cooked kritharaki in a sieve.
  25. 25. Return the pasta immediately to the pot.
  26. 26. Mix it with butter.
  27. 27. Add the peas.
  28. 28. Add the braised fennel.
  29. 29. Mix everything with half of the dill.
  30. 30. Season with the remaining olive oil.
  31. 31. Salt and pepper to taste.
  32. 32. Add the lemon zest.
  33. 33. Add some lemon juice.
  34. 34. Serve the salad on plates.
  35. 35. Sprinkle it with fennel.
  36. 36. Garnish with feta.
  37. 37. Garnish with fennel fronds.
  38. 38. Garnish with the remaining dill.

Nutrition per serving