AppetizerMediterranean
Fennel & Citrus Carpaccio with Feta
Shaved fennel with orange and grapefruit, crumbled feta and a honey-lemon dressing.
15 min 2 servings
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Ingredients
For 2 servings
- 1 piece fennel bulb, very thinly sliced
- 2 piece oranges, peeled and sliced
- 1 piece pink grapefruit, peeled and sliced
- 100 g feta, crumbled
- Fresh mint, to garnish
- 28 g extra-virgin olive oil
- 15 g lemon juice
- 20 g honey
- Salt, to taste
- Black pepper, to taste
Nutrition / serving
- Calories
- 320 kcal
- Protein
- 10 g
- Carbs
- 36 g
- Fat
- 16 g
Allergens: Milk, dairy
Estimated from ingredient data.
Method
Arrange the fennel, orange and grapefruit slices, slightly overlapping, on a platter.
Scatter with the crumbled feta and mint.
Whisk the olive oil, lemon juice, honey and seasoning into a dressing.
Drizzle over just before serving.
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