Stuffed Fennel on Chicory and Tomato Salad

Cut fennel in half, remove outer leaves, cut out stem end and blanch in light salted water to the point. Clean cherry tomatoes, cut out house, cut into quarters. Pit olives and cut in half.

Cut ham into small leaves. Cut chili into rolls.

Remove peel from onions, cut into rings. Clean tomatoes, cut out stem, cut tomatoes into corners. Open chicory and clean.

Pluck basil and chop coarsely.

Mix egg yolks, curd cheese, cream cheese, olives, cherry tomatoes, ham, basil, chili, flax seeds and season with salt and pepper. Pile quantity on fennel and place in a roasting pan, bake in stove at 160 to 170 degrees for 15 minutes.

Toast bread. Add tomatoes, onion rings, green peppercorns, a little bit of basil, mix well with balsamic vinegar, canola oil season with salt and season with pepper.

Serve:

Put chicory on a flat plate, pile tomato salad on it, put fennel next to it, put slices of bread and garnish with cress.

318 Kcal – 16 g fat – 17 g egg white – 25 g carbohydrates – 2 Be (bread units)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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