Roasted fennel salad

Roasted fennel salad

Total: 35 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 315 kcal
, Fat: 22 g
, Carbohydrate: 15 g
, Protein: 10 g


2 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:

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Roasted fennel

1 fennel, cut lengthwise into slices approx. 5 mm thick
1 tbsp olive oil
¼ tsp salt


2 tbsp herbal vinegar
2 tbsp olive oil
1 fennel, very thinly sliced
salt and pepper to taste
40 g Parmesan, shaved into thin strips using a peeler
1 tbsp capers, drained
2 Medjool dates, pitted, cut into thin strips
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How it's done

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Roasted fennel

Place the fennel on a baking tray lined with baking paper, brush with oil, season with salt.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 220°C.


Combine the vinegar and oil, add the fennel, season. Plate up the salad with the roasted fennel, parmesan, capers and dates.

Good to know
Tip: Garnish with a little torn dill or mint.

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