for 4 person

Honey seeds

1 tbsp	honey
½ tsp	cane sugar
1 ½ tbsp	water
50 g	mixed seeds, e.g. organic mixed seeds
¼ tsp	salt

Salad

3 tbsp	balsamic vinegar
4 tbsp	olive oil
¾ tsp	salt
a little	pepper
100 g	rocket
2	fennel (approx. 350 g), cut into strips approx. 5 mm thick
1	avocado, cut into cubes

How it's done

Honey seeds

Boil the honey, sugar and water in a wide-bottomed pan without stirring. Add the seed mix and salt, reduce the heat, simmer for approx. 1 1/2 mins., occasionally agitating the pan, until the kernels and nuts are hazelnut brown, tip immediately onto baking paper, leave to cool, break into fragments.

Salad

Combine the balsamic and oil, season. Arrange the rocket, fennel and avocado on the plate, drizzle over the sauce, scatter over the honey seeds and nuts.

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