Fitness salad with hazelnut dressing

Name: Fitness salad with hazelnut dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS ground hazelnuts; 250 g Mushrooms; 1 Garlic clove; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 250 g) Fennel Tuber; 1 red pepper; 1/2 Head oak leaf salad; 100 g Rocket; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 25 g Rungs Mix

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS ground hazelnuts
250 g Mushrooms
1 Garlic clove
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 250 g) Fennel Tuber
1 red pepper
1/2 Head oak leaf salad
100 g Rocket
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
25 g Rungs Mix

Directions

1
roast hazelnuts in a pan without fat for 1-2 minutes, take them out and let them cool
2
Clean, clean and halve the mushrooms. Peel garlic and cut into fine pieces. Heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes, turning them over. After 1-2 minutes add garlic and fry them. Season mushrooms with salt and pepper, remove from the pan
3
Clean, wash and slice the fennel finely. Peppers clean, wash and cut into small cubes. Pluck oak leaf lettuce into bite-sized pieces, wash thoroughly and drain in a sieve. Wash the rocket thoroughly as well, cut off the stalks and drain well. Mix roasted hazelnuts and vinegar, season with salt, pepper and sugar. Gradually fold in 3 tablespoons of oil
4
Put the sprouts in a sieve, rinse with cold water and drain. Mix salad, bell pepper, mushrooms, fennel and dressing and arrange on 4 plates. Garnish with sprouts. Goes well with baguette bread