Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
268
Calories
12g
Protein
21g
Fat
11g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup lemon juice
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 2 fennel bulbs
- 1/4 cup grated parmesan cheese
Directions
1
In a bowl, whist together the lemon juice 2 tablespoons of water, the oil and salt.
2
Cut off the fennel stalks and fronds. Finely chop ¼ cup of the fronds and add to the bowl of dressing.
3
Discard the stalks. Cut the bulb in half and slice thinly. Add the fennel to the bowl and toss to combine.
4
Serve sprinkled with parmesan.
5
Category:Angolan Recipes
6
Category:Angolan Salads
Recipe sourced from
fandom