Arabic fennel salad

Ingredients for 2 servings:

• 400 g fennel
• 1 tsp coriander seeds
• 100 ml orange juice
• 1 tsp olive oil
• Salt
• ½ romaine lettuce(s)
• 3 sprigs of mint
• 2 eggs, hard-boiled
• 100 g grapes
• 1 tbsp hazelnuts
• 1 tsp honey, acacia
• 4 tbsp low-fat yogurt
• ½ tsp harissa
• pepper
• ¼ lemon(s)
• some water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 29 minutes

Vegetarian

Wash and chop the fennel. Crush the coriander in a mortar. Bring to a boil with orange juice, olive oil, salt, and 2-3 tablespoons of water. Add the fennel and cook covered over low heat for 3-4 minutes until al dente. Remove from the pan, collect the orange juice, and let cool slightly. Chop the romaine lettuce and pick the mint leaves. Quarter the eggs, halve the grapes, and chop the nuts. Mix the orange juice with a little honey, yogurt, and harissa, and season with salt, pepper, and a little lemon juice. Finally, mix everything well.