Roasted Fennel Salad

Toast sesame seeds in a dry frying pan and let cool on a plate.

Pierce egg and hard cook in boiling water for 8-10 minutes.

Trim fennel bulbs, rinse and cut in half. Cut out the hard center stalks. Cut fennel into very thin strips.

Squeeze juice from the orange half.

Heat oil in a pan and lightly fry fennel strips over medium heat. Reduce the heat and season fennel with salt, pepper and 1 pinch of curry powder. Add 4 tablespoons water and 2 tablespoons orange juice and cook covered over low heat for another 8 minutes.

Drain the sun-dried tomatoes well, cut into thin strips and cook about 1 minute with the fennel. Season fennel to taste again with salt, pepper and curry powder and place in a shallow dish.

Drain egg, rinse under cold water, peel and finely chop. Mix broth, vinegar, and salt and pepper to taste into a vinaigrette and pour over the diced eggs.

Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir the parsley into the vinaigrette.