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Ingredients
- 300 g de fenouil coupé en lanières (1 bulbe)
- 150 g de carottes coupées en tronçons (2 cm env.)
- 35 g de jus de citron
- 15 g d'huile d'olive
- ½ c. à café de sel à ajuster en fonction des goûts
- 2 pincées de poivre moulu à ajuster en fonction des goûts
- 300 g d'eau
- 500 g de calamar coupé en anneaux
- 50 g d'olives, vertes ou noires dénoyautées et coupées en rondelles
- Nutrition
- per 1 portion
- Calories
- 189 kcal / 792 kJ
- Protein
- 21.5 g
- Fat
- 8.3 g
- Carbohydrates
- 7.8 g
- Fibre
- 4 g
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