Thinly sliced fennel and crisp apple matchsticks in a light yoghurt, mustard and lemon dressing, with parsley. Serves 4.
3tbsp
2tbsp
1tsp
0.5piece
0.5tsp
1pinch
about 300 g1piece
crisp and sharp, such as Granny Smith2piece
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3tbsp | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5piece | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 1piece | about 300 g | — | |
| 8 | | 2piece | crisp and sharp, such as Granny Smith | — | |
| 9 | | 10g | — | — |
Put the yoghurt in the mixing bowl.
Full-fat Greek yogurt · 3 tbsp
Add the mayonnaise.
Mayonnaise · 2 tbspAdd the mustard.
Dijon mustard · 1 tspLay the lemon half on the chopping board.
Lemon · 0.5 piece
Add the salt.
Salt · 0.5 tspAdd a pinch of pepper and stir until smooth.
Ground black pepper · 1 pinch
Lay the fennel bulb on the chopping board.
Fennel bulb · 1 pieceCut off the stalks and trim a thin slice off the root end.
Cut it in half through the root and cut out the hard core.
Slice it as thinly as you can.
Lay the apples on the board.
Apple · 2 pieceCut them into quarters and cut out the cores, leaving the skin on.
Cut them into thin matchsticks.
Lay the parsley on the board.
Flat-leaf parsley · 10 gToss with the spoon until everything is coated.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3 tbsp | | Put the yoghurt in the mixing bowl.⏱ 10sResultFull-fat Greek yogurt |
| 2 | 2 tbsp | | Add the mayonnaise.⏱ 10sResultYoghurt and mayonnaise |
| 3 | 1 tsp | | Add the mustard.⏱ 5sResultCreamy base with mustard |
| 4 | 0.5 piece | | Lay the lemon half on the chopping board.⏱ 5sResultLemon |
| 5 | Lemonstep 4 |  | Squeeze in the juice.⏱ 20sResultSlaw dressing with lemon |
| 6 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted slaw dressing |
| 7 | 1 pinch | | Add a pinch of pepper and stir until smooth.⏱ 20sResultCreamy slaw dressing |
| 8 | 1 piece | | Lay the fennel bulb on the chopping board.⏱ 5sResultFennel bulb |
| 9 | Fennel bulbstep 8 | | Cut off the stalks and trim a thin slice off the root end.⏱ 30sResultTrimmed fennel bulb |
| 10 | Trimmed fennel bulbstep 9 | | Cut it in half through the root and cut out the hard core.⏱ 40sResultCored fennel halves |
| 11 | Cored fennel halvesstep 10 | | Slice it as thinly as you can.⏱ 1 min 30sResultThinly sliced fennel |
| 12 | Thinly sliced fennelstep 11 | | Add it to the bowl.⏱ 10sResultDressed fennel |
| 13 | 2 piece | | Lay the apples on the board.⏱ 5sResultApple |
| 14 | Applestep 13 | | Cut them into quarters and cut out the cores, leaving the skin on.⏱ 1 minResultCored apple quarters |
| 15 | Cored apple quartersstep 14 | | Cut them into thin matchsticks.⏱ 1 min 30sResultApple matchsticks |
| 16 | Apple matchsticksstep 15 | | Add them to the bowl.⏱ 10sResultFennel and apple |
| 17 | 10 g | | Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley |
| 18 | Flat-leaf parsleystep 17 | | Chop the leaves roughly.⏱ 40sResultRoughly chopped parsley |
| 19 | Roughly chopped parsleystep 18 | | Add it to the bowl.⏱ 5sResultSlaw with parsley |
| 20 | — | | Toss with the spoon until everything is coated.⏱ 30sResultMixed slaw |
| Total Time | 8 min 30s | ||
| Nutrient | Per serving |
|---|---|
| 62kcal | |
| 1g | |
| 6g | |
| 0.9g | |
| 2g | |
| 0.6g | |
| 0.4g | |
| 394mg |
Thinly sliced fennel and crisp apple matchsticks in a light yoghurt, mustard and lemon dressing, with parsley. Serves 4.
What you’ll doYou will mix a light yoghurt, mayonnaise, mustard and lemon dressing, then toss thinly sliced fennel, apple matchsticks and parsley through it.
