Fennel and rocket salad

Ingredients for 2 servings:

• 125 g arugula
• 1 small fennel
• 50 g natural yogurt, made from skimmed milk
• ½ lemon(s), juice
• 1 tsp, heaped mustard, medium hot
• 1 tbsp peanut oil or sesame oil
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

crunchy and spicy

Wash the arugula, spin it dry, and tear it into small pieces or leave it long, if you like. Halve the fennel bulb lengthwise and cut it into thin slices, like an onion. Finely chop the dill-like fennel leaves and mix them with yogurt, lemon juice, oil, salt, and pepper to make a dressing. Pour over the vegetables, and the salad is ready. If you like, you can add a few diced red bell peppers for a visual boost; in my experience, tomatoes don’t go particularly well with it. As a main side dish to fish or white meat, the salad serves two, otherwise it serves four.