Baked fennel, ancient seeds, tahini mustard dressing

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

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Baked fennel, ancient seeds, tahini mustard dressing

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  • Author: Samantha Gowing
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Diet: Vegan


Units Scale

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
12 tablespoons olive oil
Pinch ground turmeric
1 cup parsley, finely chopped
1/2 cup mint, finely chopped
1/4 cup pomegranate seeds
Salt and pepper to taste

For the tahini mustard dressing
1 tablespoon apple cider vinegar
2 tablespoons tahini
I teaspoon grated ginger
I teaspoon seeded mustard
Juice of 1/2 orange
1/4 teaspoon salt


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

For the tahini mustard dressing

  1. In a blender combine apple cider vinegar, tahini, ginger, mustard, salt.
  2. Process until smooth and creamy.
  3. Serve over baked vegetables or grilled chicken.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes





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