I always find it hard to stay awake after lunch, except when I have something light and possibly with little or no carbs at all. Yesterday I had this fennel and grapefruit carpaccio and didn’t feel drowsy; unlike today where I had a pasta bake and I keep on visualising my bed. Continue reading
Fennel and Grapefruit Carpaccio
Recipe for 4
Prep time: 15 min
Cook time: 5-7 min
1 large fennel or 2 small ones
4 tbsp. olive oil
2 tbsp. finely chopped parsley
4 tbsp. slivered almonds
Salt and pepper
In a non-stick pan place the almonds and roast them until browned. Remove from pan and set aside.
Slice the top and bottom of the grapefruit and following the contour of the fruit slice the peel all around. Holding the grapefruit above a bowl, cut along the membrane to remove the segments. Keep 2 tbsp. of the juice as you will need it for the dressing.
Cut the bottom of the fennel off and using either a slicer or a knife, thinly slice the fennel(s).
Mix the 2 tbsp. of grapefruit juice with the olive oil and season with salt and pepper to taste.
On each serving plate place the sliced fennel and then the grapefruit on top. Drizzle the dressing and on top sprinkle the parsley and the slivered almonds. Serve.