Roasted Fennel Salad

For the roasted fennel salad, preheat the oven to 180 °C top/bottom heat. Remove the outermost skin from the fennel.

Cut away the green fennel fronds and set aside for garnish later. Cut the bulb into very narrow slices with a sharp kitchen knife. Place the slices on a greased baking tray, season with salt and pepper and roast on the top rack of the oven for 10 minutes, then turn the fennel slices over and roast in the oven for another 10 minutes.

The fennel slices may be dark brown at the edges.

In the meantime, cut the tomatoes crosswise at the top and either scald them with boiling hot water or place them briefly in the oven: After that, the skin will come off almost by itself. Before skinning, rinse with cold water, then cut into quarters, remove the stalk and remove the inside. Cut the rest into small cubes.

Finely slice the spring onions. Allow the fennel to cool briefly and mix with all the ingredients.

Arrange the roasted fennel salad, for example, with a cream cheese ball and a little olive oil on top and serve.

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