Konjac spaghetti with fennel

Ingredients for 1 servings:

• 200 g konjac noodles (spaghetti)
• 150 g radicchio
• 30 g lamb’s lettuce
• 350 g fennel
• 6 tbsp olive oil
• 1 tsp powdered sugar
• 2 tbsp vinegar, light
• ½ lemon(s), juice
• Sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Wash the radicchio and fennel thoroughly. Cut one half into 4 wedges and the other half into thin strips. Sprinkle the 8 wedges with powdered sugar. Then caramelize them in 4 tablespoons of oil in a covered saucepan over medium heat for 5 minutes. Season with your choice of spices, toss, and cook for another five minutes. Serve the fennel strips with the fennel greens, salt, and lemon juice. Prepare the konjac spaghetti according to the package instructions and toss it warm with the radicchio strips, lamb’s lettuce, and vinaigrette. Mix the remaining oil with the vinegar, a pinch of sugar, salt, and pepper. Let it stand for a moment, then arrange everything attractively together and serve.