Grilled fennel with salad

Time

25 min

SErves

2

Calories

223 kcal

Carbs

8g

Protein

10g

Fat

14g

Ingredients

For the grilled fennel

  • large fennel bulb (approx. 300 g)
  • 100 g cherry tomatoes
  • 80 g edamame, frozen + peeled
  • 2 tbsp peanut oil, heat resistant
  • Crystal salt and pepper from the mill
  • 150 g spinach leaves (or green lettuce)

For the almond dressing

  • 50 ml almond cream
  • 1 tbsp tamari (soy sauce)
  • 1 tsp almond butter, white
  • 1 teaspoon fine yeast flakes
  • ½ lemon
  • 2 tbsp olive oil, cold pressed

Instructions

This grilled fennel with salad is the perfect healthy companion for your next barbecue party. We have combined the fennel with spinach, edamame and tomatoes and provided it with a light, very fresh almond dressing. Fast, easy and downright delicious!

Step 1

Cut the fennel into 8mm slices and halve the cherry tomatoes.

Boil a pot of water, add salt and blanch the edamame for approx. 2 minutes.

Drain in a sieve, cool and drain.

Step 2

Preheat the grill or a grill pan;

Brush the fennel slices on both sides with peanut oil, season with salt and pepper and grill on both sides for 4 – 5 minutes.

Step 3

Meanwhile, for the dressing, mix 50 ml almond cream, 1 tbsp tamari  1 tsp almond butter and 1 tsp high-grade yeast flakes in a bowl.

Squeeze 1 tablespoon of juice from ½ lemon, add and season with salt and pepper .

Drizzle in 2 tablespoons of olive oil while stirring; season with salt and pepper.

Divide the spinach, cherry tomatoes and edamame between two plates and drizzle over the dressing;

Arrange the fennel on top and serve immediately.

Grilled fennel with salad
© ZDG/nigelcrane
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