Ingredients
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1 bulb fennel
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2 peaches or nectarines
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2 tbsp walnut, coarsely chopped
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70 g feta or sheep cheese
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2 tbsp olive oil
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Some vinegar, if the peaches are too sweet
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Salt
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Freshly ground black pepper
Directions
This salad is extremely summer. It is a wonderful combination of sweet peaches and fragrant fennel, crispy nuts and salty feta. You will be surprised at how good they taste together! I recommend you try it!
You can also replace fennel with spring carrot. Peel carrots and cut into thin strips using a vegetable peeler. Arrange the strips onto the plate curling them into spirals or rings if long enough.
The recipe by amazing Barbara Weissbacher (www.barbaraskueche.at).
Today's visits: 1.
Steps
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1
Done
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Peel the fennel bulb. Remove the green parts. Cut in thin slices (1-2 mm thick). |
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2
Done
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Peel the peaches, remove the kernels. Cut into segments. |
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3
Done
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Coarsely chop the nuts, and crush feta with hands, also coarsely. |
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4
Done
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Mix the peaches and fennel together. Arrange onto the plate. Place the crushed feta pieces in the center and the chopped walnuts on top. |
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5
Done
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Drizzle with olive oil, vinegar and peach juices, if left any. Add salt and pepper. Serve! Bon appetite! |
