Spring salad with roasted potatoes and fennel

Ingredients

For the salad:

• 2 handfuls of mixed leaf salad (rocket, baby spinach, lamb's lettuce)
• 3–4 radishes
• ½ small cucumber
• 120 g potatoes
• ½ red bell pepper
• a piece of fennel (approx. 40 g)
• 40 g halloumi
• ½ small avocado
• 1 egg
• salt, pepper
• Optional: chicken meat / cottage cheese for extra protein

Vinaigrette dressing:

• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• ½ teaspoon Dijon mustard
• a pinch of salt and pepper

Method

1. Roasted vegetables: Cut the potatoes into small pieces, the peppers into strips, and the fennel into thin slices. Mix with a little olive oil, salt, and pepper, and roast in the oven at190°C for about 20–25 minutes, until the vegetables are golden brown and the potatoes are soft.
2. Boil the eggsuntil soft (approx. 6–7 minutes) so that the yolk remains beautifully creamy.
3. Slice the halloumi and fry it in adry panon both sides until golden brown. To make it beautifully golden and crispy, fry itin a well-heated pan without oiland leave it alone for a few minutes to form a nice crust.
4. Salad: Place the mixed salad leaves, thinly sliced cucumber, and radishes in a large bowl. Add the roasted vegetables and diced or sliced avocado.
5. Dressing Whisk the ingredients for the lemon vinaigrette in a small bowl or glass and lightly drizzle over the salad.