Fennel Salad with Sugar Snap Peas and Oranges and Mustard Tomato Dressing

Ingredients

• 2 bulbs fennel
• 200 g Sugar snap peas
• 2 oranges
• 1 tbsp Sesame seeds
• olive oil (cold‑pressed)
• balsamic vinegar
• Salt
• freshly ground pepper
• 4 tbsp passata
• 2 tsp sweet mustard

Instructions

1. 1.

   Wash, trim and slice the fennel. Blanch the sugar snap peas in boiling salted water for 5 minutes. Peel the oranges, remove the white pith generously, and cut into thin slices. Combine oranges, fennel, and snap peas; sprinkle with sesame seeds and drizzle with 2 tbsp olive oil.

2. 2.

   For the dressing whisk together 4 tbsp olive oil, 2 tbsp balsamic vinegar, passata, and mustard. Mix well, then season with salt and pepper to taste.

3. 3.

   Serve the dressing over the salad and pair with freshly toasted bread.