Grilled Cheese Skewers on Pesto Toasted Bread with Fennel and Orange Salad

1. ) Grilled cheese skewers – preparation (about half an hour):

Clean cherry tomatoes. Cut cheese into coarse cubes. Thread cheese and cherry tomatoes alternately on wooden skewers and season with a little herb salt and pepper. Pluck thyme. Clean arugula, peel garlic, put in hand mixer form with roasted almond kernels and parmesan, add olive oil and season with pepper, grind finely. Season the pesto with herb salt.

Cut bread into slices, toast briefly on hot grill, then spread with pesto. Brush skewers with olive oil, grill on both sides to the point. Arrange two skewers crosswise on plates, add Roest-Pesto bread and sprinkle with thyme.

2. ) Fennel-Orange Salad – A fresh summer salad – Preparation (about 25 min):

Cut the fennel in half, cut out the stem, cut the fennel into fine strips. Cut the orange peel into small pieces with a kitchen knife along with the white skin, remove the fillets. Mix fennel-orange fillets and olives.

Mix a marinade of mango orange juice, chutney, wine vinegar, oil and ouzo and season strongly with salt and freshly ground pepper. Pour the marinade over the lettuce, mix well, steep briefly.

Nutritional value per person – grilled cheese skewers:

516 Kcal – 33 g fat – 32 g egg white – 22 g carbohydrate – 1, 5 Be

Nutritional value per person – Fennel Orange Salad:

204 Kcal – 12 g fat – 4 g egg white – 16 g carbohydrates – 1 Be

Our tip: It is best to use fresh herbs for a beson

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