Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
152
Calories
1g
Protein
14g
Fat
8g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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 bulb of fennel, cut in 1/2 and remove core2-3 blood orangessalt & pepper3 glugs of extra virgin olive oil
Directions
1
Slice fennel as this as possible (use a food slicer or mandolin if available).
2
Peel & supreme the oranges. Save the extra pulp & squeeze the remaining juice into the bowl.
3
Mix sliced fennel, juice from the pulp & oranges - season with salt & pepper.
4
Drizzle with olive oil & toss.
5
Let stand for 10 minutes then serve.
Recipe sourced from
fandom