Mediterranean vegetable salad with crispy sticks

Ingredients for 2 servings:

• 1 small fennel bulb(s)
• 1 bell pepper(s), red
• 1 large onion(s)
• 250 g asparagus, green
• some arugula
• 4 tbsp extra virgin olive oil
• salt and pepper
• 3 tbsp extra virgin olive oil
• 2 tsp balsamic vinegar, dark
• ½ tsp mustard, medium hot
• 1 tsp sugar
• salt and pepper
• 1 garlic clove(s)
• 120 g wheat flour type 00
• 8 g fresh yeast
• ½ tsp sugar
• 90 ml water
• ½ tsp salt
• 1 tbsp rosemary, freshly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 40 minutes

For the salad: Clean the fennel bulb and cut it into eighths. Remove the skins and seeds from the bell pepper and cut it into bite-sized pieces. Peel the onion and cut it into thick half rings. Peel the bottom end of the asparagus and cut the stalks into approximately 3 cm long pieces. Heat a tablespoon of oil for each vegetable in a pan and fry the vegetables one after the other. Then place the fennel and bell pepper on a baking tray and cook at 200 °C for approximately 15 minutes. For the dressing, peel and roughly chop the garlic clove, sprinkle with a little salt, and crush it with the back of a knife. Mix the oil with the vinegar, pepper, sugar, mustard, and crushed garlic clove well and toss it with the vegetables in a large bowl. Let the salad marinate at room temperature for approximately one hour. For the crispy sticks: Weigh the flour into a bowl. Make a well in the center, crumble in the yeast, sprinkle over some sugar, and mix with about 40 ml of lukewarm water. Cover the dough and let it rise for about 15 minutes. Now add the salt, chopped rosemary, and the remaining water and knead everything into a smooth, non-sticky dough. Cover the dough again and let it rise for one hour (in the oven with the light on). Roll out the dough thinly on a floured surface and cut into strips about 1 cm wide. Place these on a baking sheet lined with baking paper or foil, cover, and let rise for another 5-10 minutes. Bake the sticks in a preheated oven at 200°C (top/bottom heat) for about 10 minutes, then reduce the temperature to 170°C (350°F) and bake for another 10-12 minutes, until crispy. Divide the salad among deep plates, garnish with some fresh arugula, and serve with the crispy sticks.