in Recipes

Fennel – Tomato – Salad

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Ingredients for 1 servings:

  • 150 g fennel
  • 150 g beefsteak tomatoes
  • 1 bell pepper(s), yellow
  • 1 tbsp lemon juice
  • 100 g yogurt, 3.5% fat
  • 1 tsp apple syrup
  • ½ tsp coriander, ground
  • 2 tbsp sprouts (grains, mung beans, cress)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim the fennel and cut into thin strips. Wash the tomatoes, remove the stems, and cut into eighths (or dice). Wash the bell peppers, remove the cores, and also cut into thin strips. Then mix everything together. Blend the lemon juice with the yogurt until creamy and sweeten with the apple syrup. Season with coriander and pour the sauce over the vegetables. Sprinkle with the sprouts and serve. This goes well with chicken breast or turkey schnitzel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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