Smokey's roasted fennel on grapefruit carpaccio

Ingredients for 2 servings:

• 2 bulbs of fennel
• 2 tbsp orange juice
• 2 tbsp vegetable broth
• 1 tbsp olive oil
• 2 sprig(s) thyme, the plucked leaves
• 2 grapefruits
• 1 organic lime(s)
• 1 organic lemon(s)
• 2 tbsp olive oil
• 1 tsp mustard, grainy
• 1 tbsp honey
• 1 small chili pepper(s), finely chopped
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

fruity and fresh

Peel the grapefruits, slice them thinly, and arrange them on two plates. Thinly slice the fennel bulbs lengthwise and fry them in hot oil, then deglaze with the stock and orange juice. Add the thyme and simmer until the fennel is cooked but still firm to the bite. Let cool slightly. For the dressing, zest the lemon and lime and squeeze out 2 tablespoons of juice each. Whisk all ingredients together with the lemon and lime juice. Mix in both zests. Place the still-warm fennel on top of the grapefruit slices and drizzle with the dressing.