with fennel, avocado, dill, pea shoots and freshly milled salt Side dish, serves 4, 20 minutes
DIRECTIONS
- Remove the top and bottom ends of the citrus fruits. Using a sharp knife, cut downwards along the fruit to remove the peel, then cut all the fruit into slices.
- Cut the fennel bulb in half lengthways. Cut out the heart and slice the fennel as thinly as possible (lengthways).
- Cut the banana shallot into thin crescents and chop the dill coarsely. Peel the avocado and remove the stone, then also cut it lengthways into thin slices.
- Arrange the citrus fruits, fennel, avocado, shallot and dill on a large, flat serving dish. Garnish with pea shoots and drizzle generously with olive oil. Add salt and pepper to taste.
- Serve with crusty bread.
INGREDIENTS
- JOZO sea salt mill
- Freshly ground pepper
- 3 navel oranges
- 1 red grapefruit
- 1 white grapefruit
- 1 avocado
- 1 fennel bulb + leaves
- 1 banana shallot
- 4 sprigs of dill
- approx. 10 pea shoots
- approx. 50 ml extra virgin olive oil