Fennel Salad with Apple

Ingredients

• 500 g fennel
• 400 g Carrots
• 1 Boskop apple
• 2 untreated lemons
• 4 tbsp plant oil (40 ml)
• 1 tbsp curry powder
• 0.5 tsp honey
• Salt
• pepper (ground fresh)
• 2 tbsp sunflower seeds
• 1 box watercress

Instructions

1. 1.

   Wash the fennel, trim the green tops and slice into thin rings. Blanch in a pot of plenty boiling salted water for about 3 minutes, then drain well. Peel, wash, and cut carrots into fine slices. Grate half a lemon, squeeze both lemons for juice. Wash the apple, quarter it, remove seeds, slice thinly, and drizzle with a little lemon juice.

2. 2.

   Briefly toast the curry powder in a non‑stick pan, add the remaining lemon juice, honey, and zest, then stir to combine. Remove from heat, season with salt and pepper, and let cool slightly. Mix fennel, carrots, and apple; pour dressing over and allow to rest for about 30 minutes.

3. 3.

   Toast sunflower seeds in a dry pan until golden, remove and let cool. Trim watercress and sprinkle it along with the toasted seeds over the salad. Arrange the fennel salad on plates and serve.