Egg salad with fennel in orange-yoghurt sauce

Name: Egg salad with fennel in orange-yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 egg (size M); 400 g Fennel; 100 ml Vegetable broth (instant); 1 Orange; 10 g Hazelnut flakes; 40 g Rocket; 1/2 bunch Basil; 50 g Skimmed milk yoghurt (0,3 % fat); 1 tablespoon (10 g) Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON pink berries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 egg (size M)
400 g Fennel
100 ml Vegetable broth (instant)
1 Orange
10 g Hazelnut flakes
40 g Rocket
1/2 bunch Basil
50 g Skimmed milk yoghurt (0,3 % fat)
1 tablespoon (10 g) Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON pink berries

Directions

1
Boil egg hard for 9 minutes. In the meantime, clean, wash and pat dry the fennel. Cut the fennel (preferably with a slicer) into wafer-thin slices. Heat the vegetable stock in a wide pot.
2
Cook the fennel slices for about 5 minutes at low heat. Meanwhile peel the orange so that the white skin is completely removed. Cut 3/4 of the orange into slices. Squeeze the rest of the orange and collect the juice.
3
Roast the hazelnut leaves in a pan without fat until golden brown. Clean the rocket and basil, wash and shake dry. Pluck the basil leaves from the stalks. Remove the fennel from the stock and let it drain.
4
Mix 5 tablespoons fennel stock, orange juice, yoghurt and honey. Season with salt and pepper. Cut the egg into slices. Mix fennel, rocket, orange slices, ice cream slices and basil. Drizzle with yoghurt dressing.
5
Sprinkle with hazelnut leaves and pink berries. Roasted wholemeal baguette tastes good with it.