Kiwi Salad with Zucchini and Fennel

Kiwi is one of the brightest and healthiest fruits in the world, in our opinion, completely underestimated. At least with us. In the homeland of kiwi, in New Zealand, a lot of sauces, jams and dressings are made from it, even put in a meat stew. We need to learn from experience.

Ingredients

• 1 medium head of fennel
• 1-2 young squash or zucchini
• a small bunch of green onions
• 4 kiwi
• 1 tbsp. l. any nut oil
• 1 tbsp. l. lemon juice
• 1 tsp liquid honey
• 2 tbsp. l. dry sherry or dry white wine
• 1 pinch cayenne pepper
• 2 kiwi
• salt
• 1 tsp pink peppercorns

Directions

1. Remove damaged leaves from fennel, wash, pat dry. Cut off the green stems and save. Cut the fennel into 4 pieces, each of which cut into small strips.
2. Cut the zucchini into thin circles. Chop green onions. Peel 4 kiwis and cut each into 8 wedges. Place all ingredients in a large salad bowl or serve on bowls.
3. For dressing with a blender or whisk, combine the butter with lemon juice, honey, sherry and cayenne pepper in a bowl. Peel 2 kiwis, cut into pieces and mash with a fork. Add the resulting puree to the dressing, salt and stir.
4. Put the pink pepper on a board, crush each pea with the flat side of a heavy knife (or do it in a mortar with a pestle, but so that the peas do not fall apart completely). Pour the dressing over the salad, garnish with fennel sprigs and pink peppercorns. Serve immediately.