Filter
Reset
Sort ByRelevance
Samia
Roasted fennel with orange salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the orange peel thinly half the oranges. Peel all oranges thick and cut out the segments between the fleece. Drain the segments in a sieve, collect the juice. Then cut the segments into pieces and place them in a dish.
-
Chop the oregano coarsely. Slice the onion very finely. Mix the onion with orange zest, oregano, coriander, salt and freshly ground black pepper through the orange slices. Let this salsa stand for at least 15 minutes so that the taste can develop.
-
Raise the fennel tubers straight and halve them over the longest side. Cut 2 slices of 1 cm thick from each half. In a deep plate, mix a little orange juice with olive oil and a little salt and pepper and swirl the slices of fennel through them. Let them stand for 10 minutes.
-
Roast the slices of fennel on the barbecue in 10-12 minutes nicely browned and al dente. Brush the slices occasionally with marinade and turn them regularly. Serve with the orange salsa.
Blogs that might be interesting
-
10 minSide dishGalia melon, Dutch goat's cheese, black olives, olive oil, Red wine vinegar, fresh mint,salad of melon and goat cheese
-
15 minSmall dishchickpea, olive oil, fresh coriander, cumin powder (djinten), garlic, feta,hummus with feta and coriander
-
15 minSide dishDutch shrimps, mayonnaise, celery, dried tarragon, spice vinegar, Tabasco, Eggs, soft dots, lettuce, paprika,shrimp rolls
-
40 minSmall dishraisins, pine nuts, olive oil, minced lamb, rusk, egg, paprika, thick yogurt, flat leaf parsley, sambal oelek,Moroccan meatballs with spicy yogurt sauce
Nutrition
115Calories
Fat12% DV8g
Protein4% DV2g
Carbs2% DV7g
Loved it