For the vegetables, remove the peas from the pods. Cut the fennel bulb in half, chop the tender green and set aside for sprinkling. Rinse the bulb, remove the stalk and cut the fennel halves diagonally to the fibers into narrow strips.
2.Select vegetable leaves, bubble in sufficient water in batches for 1 to 2 min until intensely green. Remove with a skimmer, cool and drain.
Heat the oil in a large frying pan. First, sauté the peas in it at medium temperature while stirring for about 1 minute, add 4 to 6 tbsp of water and steam the peas at low temperature with the lid closed for about 10 min until soft.
4.Add fennel and vegetable leaves and stir-fry until soft for about 1 minute. Put everything in a large enough bowl with juice of one lemon and crushed garlic. Season with salt and pepper.
5.Cool the vegetables to room temperature. Season heavily with balsamic vinegar, salt and freshly ground pepper.
Tips: Typical of North Africa and the Middle East is the use of vegetable leaves that are removed in this country during cleaning and preparation: young celeriac, tender summer kohlrabi, radishes, beet and radish. Supplemented with onion greens and spinach. The leaves must be very fresh, otherwise they taste musty instead of flavorful. Blanching alone is not enough for the marinated vegetables: Even young vegetable leaves
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