Fennel and tomato bowl
Fennel and tomato bowl
Ingrediënten
- 100 g quinoa
- Salt
- pepper
- sugar
- 300 g fennel with Green
- 400 g tomatoes
- 3 tablespoons white wine vinegar mild
- 4 tablespoons olive oil
- 1 teaspoon fennel seed
- 200 g ground pork
- 50 g ricotta
Instructies
- Cook the quinoa in salted water according to the instructions on the packet.
- Clean the fennel, cut in half and cut out the stalk in a wedge shape.
- Put the fennel greens aside.
- Cut the fennel into thin slices, knead well with ¼ teaspoon salt and let it steep for 10 minutes.
- Wash tomatoes, cut in half and diceroughly.
- Chop finelythe fennel greens and mix with 3 tablespoons of oil and vinegar, then season with salt, pepper & sugar.
- Put half of the vinaigrette over the tomatoes, the other half over the fennel.
- Crushcoarsely the fennel seeds in a mortar.
- Heat 1 teaspoon olive oil in a pan and fry the mince in it.
- Add the fennel seeds, fry for 2 minutes and season with pepper.
- Divide the quinoa in two bowls.
- Add tomatoes, fennel and ground meat and ricotta, drizzle with the remaining olive oil and serve.
Nutritional Information
Calories: 758 kcal
