Summer salad with licorice marigolds

Ingredients for 2 servings:

• 1 large orange(s)
• 1 large fennel bulb(s)
• 5 herb branches (liquorice marigold, stems and leaves)
• 1 tbsp, heaped yogurt, 10%, alternatively cream cheese or a good dash of cream
• 2 tbsp honey
• Soy sauce, light
• 2 thick carrots

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fresh and aromatic with a light creaminess

Finely grate the fennel. Using a julienne cutter/zester and a thin vegetable peeler, finely grate the carrots. Cut the oranges into small pieces and collect the juice. Toss the oranges and vegetables together with your hands. The orange pieces shouldn’t be too large; mashed pieces will enhance the overall flavor of the salad. Mix the dressing with orange juice and honey, add a little salt, and season with a generous amount of soy sauce. Stir in a heaped tablespoon of rich yogurt, cream cheese, or a generous splash of cream. The flavor should now be well-rounded (the acidity, fruit, and sweetness are combined with a light creaminess). Roughly chop the licorice marigolds and carefully fold them in, being careful not to skimp on the wonderful herb and chopping too finely – this will allow the licorice note to blend with the creaminess and add the final kick.