Summary

Ingredients

• 200 g Harz cheese
• 1 fennel bulb (s)
• 40 g lentils, red

For the dressing:

• 100 g onion (s), red
• 1 teaspoon mustard, medium hot
• 1 tablespoon white wine vinegar
• 0.25 teaspoon ¼ sugar
• some pepper, freshly ground
• 3 tablespoon rapeseed oil
• 1 tablespoon chili sauce, sweet and sour

Print Recipe Pin Recipe

Instructions

1. Cook the lentils in lightly salted water over low heat for about 7-8 minutes. Put in a colander, rinse with cold water and drain.
2. Clean the fennel, cut in half and cut out the stalk in a wedge shape. Chop the fennel greens a little and set aside. Cut the fennel bulb into very fine strips with a cucumber slicer, add a little salt and set aside for half an hour. Halve the peeled onion and cut into fine strips.
3. Mix the mustard, vinegar, salt, sugar and pepper, slowly add the oil while whisking down vigorously with a small whisk. Mix the chilli sauce with 3 tablespoons of water and stir into the salad dressing. Add the lentils and the fennel greens. Put the salted fennel in a colander, rinse with cold water and drain well.
4. Arrange the fennel and onion strips on a plate, cut the Harz cheese into slices and place on the salad. Pour the lentil vinaigrette on top.
5. Crisp bread or strong wholemeal bread tastes good with it.