Fennel, White Beans and Fried Curd Cheese Salad

Recipes

This salad is hearty, filling and simply perfect for cooler months

Total preparation time: 30 min / Servings: 4 / Energy value: 222 kcal each

Cookware:

1. 30 cm Non-stick Frying Pan with Tempered Glass Lid

2. Mixing Bowls with Lids

Ingredients:

1. 1 fennel bulb (can be substituted with a bunch of celery stalks)

2. 400 g white beans, canned

3. 1 red onion

4. 2 cloves of garlic

5. zest of 1 lemon

6. 1 tbsp lemon juice

7. 2 tbsp balsamic vinegar

8. 1 tbsp pumpkin seed oil

9. 5 sprigs of parsley, chopped

10. 200 g curd cheese or tofu

11. salt, pepper to taste

Nutritional information per 1 serving:

1. Protein – 15.4 g

2. Fat – 12.3 g

3. Carbs – 12.3 g

4. Energy value – 221.6 kcal

5. Cholesterol – 30.5 mg

6. Glycaemic index – 20 (low)

Preparation method:

1. Thinly slice or grate the fennel bulb and soak it in cold water for 10 min.

2. 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.

3. 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.

4. Transfer salad to a serving plate and top it with roasted cheese on the skewers.

5. Drizzle with balsamic vinegar, if desired.