Preparation time: 20 min
2 small heads of broccoli
1 fresh fennel bulb
1 handful of sorrel leaves
2 tbs roasted pine nuts
Cut broccoli into florets, salt, and bake at 180°C until it’s golden brown. You may add herbs such as fresh marjoram or thyme before baking. Thinly slice the fennel and sorrel leaves. Pan-roast the pine nuts. Add all the ingredients to a bigger bowl, season to taste, mix, taste, and serve.
1 tbs mustard
Squeeze an orange or two, add a little bit of salt and a spoon of mustard. Blend it in a blender to get a thicker consistency. If the dressing is too thin, add more mustard. Pour the dressing over the vegetables and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.