Fennel & Pepper Salad
This crisp fennel and pepper salad is the perfect partner for any barbecue. With fresh dill, a squeeze of lemon and a splash of olive oil, it gets a light, aromatic dressing that keeps you coming back for more. Best of all: you can serve it cold or wrap it in foil and warm it briefly on the grill. Either way, it's a real winner on the buffet table.
Ingredients
- 2 yellow peppers
- 1 fennel bulb, large
- 0.5 bunch dill
- 1 lemon, juiced, freshly squeezed
- salt and pepper, to taste
- olive oil, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 120 kcal | 240 kcal |
| Carbohydrates | 10 g | 20 g |
| Protein | 3 g | 6 g |
| Fat | 7 g | 14 g |
| Fibre | 4 g | 8 g |
| of which sugar | 6 g | 12 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Wash and trim the peppers and fennel, then cut into strips.
- Finely chop the dill.
- Toss the peppers and fennel with the dill, lemon juice, olive oil, salt and pepper, then leave to sit for a while so the flavours can mingle.
- For the cold version, serve straight away. For the warm version, wrap the finished salad in foil and cook on the grill or in the oven until tender-crisp.
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Nutrition facts per serving (estimate)
| Calories | 120 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 3 g |
| Fat | 7 g |
| Fibre | 4 g |
| of which sugar | 6 g |
Frequently asked questions
Can I eat the fennel and pepper salad warm?
Yes - just wrap the finished salad in foil and cook it on the grill or in the oven until tender-crisp.
How long should the salad sit before serving?
At least 10 to 15 minutes, so the flavours of dill, lemon and olive oil have time to develop.
Is this salad suitable for a low-carb diet?
Yes, fennel and peppers are naturally low in carbohydrates and the dressing contains no added sugar, so it fits well with low-carb eating.
Can I make the salad ahead of time?
Yes, you can prepare it 1 to 2 hours in advance. The longer it sits, the more flavourful it becomes.
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