Fennel, White Beans and Fried Curd Cheese Salad
Recipes
This salad is hearty, filling and simply perfect for cooler months
This salad is hearty, filling and simply perfect for cooler months
Total preparation time: 30 min / Servings: 4 / Energy value: 222 kcal each
Cookware:
30 cm Non-stick Frying Pan with Tempered Glass Lid
Mixing Bowls with Lids
Ingredients:
1 fennel bulb (can be substituted with a bunch of celery stalks)
400 g white beans, canned
1 red onion
2 cloves of garlic
zest of 1 lemon
1 tbsp lemon juice
2 tbsp balsamic vinegar
1 tbsp pumpkin seed oil
5 sprigs of parsley, chopped
200 g curd cheese or tofu
salt, pepper to taste
Nutritional information per 1 serving:
Protein – 15.4 g
Fat – 12.3 g
Carbs – 12.3 g
Energy value – 221.6 kcal
Cholesterol – 30.5 mg
Glycaemic index – 20 (low)
Preparation method:
Thinly slice or grate the fennel bulb and soak it in cold water for 10 min.
In a large mixing bowl combine canned beans, red onion (cut in thin strips), lemon zest, chopped garlic and parsley. Remove fennel from water and dry by patting with paper towels. Add fennel to other vegetables in the mixing bowl, dress with balsamic vinegar and lemon juice. Season with salt and pepper.
Pre-heat the frying pan on medium heat, dice curd cheese in 2 cm cubes, pierce 3-4 cubes at a time on wooden skewers and lightly fry in the frying pan on all sides.
Transfer salad to a serving plate and top it with roasted cheese on the skewers.
Drizzle with balsamic vinegar, if desired.
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