Fennel salad with capers and dill

Name: Fennel salad with capers and dill
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: quick recipes
Ingredients: 3 tbsp ground almonds; 1 organic lemons; 300 g fennel; 2 ½ tbsp olive oil; 3 tbsp capers; 2 pinch salt; 2 tbsp lemon juice; ¼ tsp salt; a little pepper; 3 sprig dill

Vegan quick recipes summer

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Ingredients

for 2 person

Almonds
½ tbsp	olive oil
3 tbsp	ground almonds
1	organic lemon, zest peeled with a peeler
2 pinch	salt

Coleslaw
2 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	salt
a little	pepper
300 g	fennel , cut into approx. 3 mm slices
3 tbsp	capers, rinsed, drained
3 sprig	dill, torn into pieces

How it's done

Almonds

Heat the oil in a non-stick frying pan. Add the almonds, toast for approx. 5 mins. Cut the lemon zest into fine strips, add, mix, season with salt, allow to cool slightly.

Coleslaw

Whisk the lemon juice and oil in a bowl, season. Add the fennel, capers and dill, mix. Serve the salad on a platter, sprinkle with almonds.

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