Roasted Fennel Salad

Ingredients

• 1 tsp sesame seeds
• 1 egg
• 2 fennel bulbs
• ½ orange
• 1 tbsp rapeseed oil (canola)
• Salt
• black pepper
• curry powder
• 1 dried pickled tomato
• 2 tbsp vegetable broth
• 1½ tbsp white wine vinegar
• 5 stems flat‑leaf parsley

Instructions

1. 1.

   Toast the sesame seeds in a dry skillet over medium heat until fragrant, then set aside to cool on a plate.

2. 2.

   Pierce the egg and boil it in water for 8–10 minutes until hard; cool under cold running water before peeling and dicing into small cubes.

3. 3.

   Trim the fennel bulbs, wash them, halve them, and cut out the tough core. Slice the fennel into very thin ribbons.

4. 4.

   Squeeze juice from half an orange.

5. 5.

   Heat oil in a skillet, add the fennel ribbons, and sauté over medium heat until lightly browned. Reduce the heat, season with salt, pepper, and a pinch of curry powder. Add 4 tbsp water and 2 tbsp orange juice, cover, and simmer on low for another 8 minutes.

6. 6.

   Drain the dried tomato, slice it finely, and cook with the fennel for about 1 minute. Season the fennel with salt, pepper, and curry powder, then transfer to a shallow bowl.

7. 7.

   Drain the diced egg, rinse under cold water, peel, and dice finely. Whisk together vegetable broth, white wine vinegar, salt, and pepper to make a vinaigrette, then pour over the egg cubes.

8. 8.

   Wash parsley, shake dry, pluck leaves, and finely chop. Stir the chopped parsley into the vinaigrette.

9. 9.

   Spread the vinaigrette over the fennel, sprinkle toasted sesame seeds on top, and serve warm.