Baked fennel, tahini mustard dressing-1 copy

Baked fennel, ancient seeds, tahini mustard dressing

Healthy festive flavours with fennel and friends just in time for Christmas.

For the salad
1 cup mixed quinoa & amaranth cooked in 2 cups water
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon maple syrup
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon grated turmeric
Salt and pepper to taste

For the fennel
1 bulb fennel, peeled and sliced lengthwise
1 cup cauliflower and/or broccoli, broken into flowerettes
1 – 2 tablespoons olive oil
Pinch ground turmeric
1 cup parsley, finely chopped
½ cup mint, finely chopped
¼ cup pomegranate seeds
Salt and pepper to taste

  • Cook quinoa and amaranth as directed and keep warm.
  • Then add olive oil, lemon juice, maple syrup, lemon zest, orange zest and turmeric.
  • Let sit for at least half an hour to marinate.
  • Meanwhile, heat oil for fennel in a large pan.
  • Add fennel, cauliflower and/or broccoli, mint, parsley.
  • Transfer cooked quinoa and amaranth salad to a large serving platter.
  • Add cooked fennel and pomegranate seeds.
  • Season and serve dressing on the side.

Tahini mustard dressing
1 tablespoon apple cider vinegar
2 tablespoons tahini
I teaspoon grated ginger
I teaspoon seeded mustard
Juice of ½ orange
¼ teaspoon salt

  • In a blender combine apple cider vinegar, tahini, ginger, mustard, salt.
  • Process until smooth and creamy.
  • Serve over baked vegetables or grilled chicken.

Serves: 4
Difficulty: Moderate
Prep: 20
Cook: 25
Total: 45



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