Fennel-Rowanberry Salad

Ingredients

• 2 bulbs fennel
• 2 stalks young rowanberries
• 2 tbsp grape seed oil
• 1 tbsp honey
• 1 lemon
• Salt
• 0.5 tsp Peppercorns
• 1 tsp fennel seeds
• 4 slices whole‑grain bread

Instructions

1. 1.

   Wash, trim, halve the fennel and cut out the core. Grate half finely and set aside the fennel fronds for garnish. Wash, trim the rowanberries, cut into ~10 cm pieces and grate them very finely as well.

2. 2.

   Warm grape seed oil in a pan over medium heat and sauté the fennel and rowanberries for several minutes. Squeeze the lemon. Remove the pan from the heat, stir in honey and lemon juice, season with salt, crushed peppercorns and fennel seeds. Let it cool slightly and set aside to rest.

3. 3.

   Taste before serving, divide onto four plates, garnish with fennel fronds, drizzle with olive oil if desired, and serve with whole‑grain bread.