Ingredients

The following ingredients have 2 Servings
  • 1 tsp Sesame seeds
  • 1 egg
  • 2 Fennel bulb (each about 300 grams)
  • 0.5 Orange
  • 1 Tbsp Canola oil
  • salt
  • peppers
  • Curry powder
  • 1 sun-dried tomato
  • 2 Tbsps Vegetable broth
  • 1.5 Tbsps White vinegar
  • 5 sprigs smooth parsley

Instruction

  • Toast sesame seeds in a dry frying pan and let cool on a plate.
  • Pierce egg and hard cook in boiling water for 8-10 minutes.
  • Trim fennel bulbs, rinse and cut in half. Cut out the hard center stalks. Cut fennel into very thin strips.
  • Squeeze juice from the orange half.
  • Heat oil in a pan and lightly fry fennel strips over medium heat. Reduce the heat and season fennel with salt, pepper and 1 pinch of curry powder. Add 4 tablespoons water and 2 tablespoons orange juice and cook covered over low heat for another 8 minutes.
  • Drain the sun-dried tomatoes well, cut into thin strips and cook about 1 minute with the fennel. Season fennel to taste again with salt, pepper and curry powder and place in a shallow dish.
  • Drain egg, rinse under cold water, peel and finely chop. Mix broth, vinegar, and salt and pepper to taste into a vinaigrette and pour over the diced eggs.
  • Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir the parsley into the vinaigrette.
  • Spread the dressing on the fennel, sprinkle with sesame seeds and serve lukewarm.