Nectarine and fennel salad

Nectarine and fennel salad

Total: 1 hr 5 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 273 kcal
, Fat: 17 g
, Carbohydrate: 19 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted fennel

3 fennel, shredded
2 tbsp olive oil
½ tsp salt


2 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
a little pepper


2 nectarines, sliced
2 peaches, sliced
100 g mozzarella cheese balls
2 tbsp basil, torn
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How it's done

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Roasted fennel

Spread ¾ of the fennel on a baking tray lined with baking paper, drizzle with oil, season with salt.

To Bake

Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove, serve on a platter.


Combine the lemon juice and oil, season.


Arrange the nectarines, peaches, remaining fennel and Mozzarelline on top of the fennel, drizzle with the dressing, garnish with the basil.

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