Tuesday, July 5, 2022


In summer, I keep my time in the kitchen to a minimum, because I don't want to lose those precious sun rays. I try to figure out how to quickly prepare a meal in order to spend as much time outdoors as possible, catching vitamin D. My holiday menu is full of colourful salads, which I can quickly pack into a lunch box and go out into the field.


  • 2 fennel
  • 100 ml of olive oil
  • 1 teaspoon of salt
  • 2 oranges
  • 1 tablespoon of lemon juice
  • 1 red onion
  • 10 cheery tomatoes
  • 2 tablespoons of mint leaves
  • 1 tablespoon of parsley leaves
  • a handful of rocket
  • balsamic cream


  1. Preheat an oven into 200 degrees C.
  2. Cut the fennel into wedges (put the green part aside for decoration).
  3. Put fennel on a baking sheet, sprinkle with olive oil (about 3 tablespoons)
  4. Season with salt and pepper.
  5. Roast for about 40-60 minutes.
  6. Meanwhile, peal the orange and cut, trying to remove as many white membranes as possible.
  7. In a bowl, mix the lemon juice with the rest of the olive oil.
  8. Put chopped orange, onion and tomatoes into a larger bowl.
  9. Add half the dressing and half the mint.
  10. On a plate put the rocket, the mixture with orange and roasted fennel.
  11. Pour the rest of the dressing, sprinkle with parsley and mint.
  12. Decorate the green part of the fennel and balsamic cream.


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