Author Notes
The perfect spring dish with sweet roasted fennel on a bed of spinach, jewelled with pomegranate seeds and drizzled with a fresh tahini dressing. —Natalie Tamara
Ingredients
- Roasted Fennel
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4
fennel bulbs, stalks trimmed and cut into thick slices
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2 tablespoons
maple syrup or plant-based honey
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1 teaspoon
freshly ground black pepper
- Salad
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450 grams
fresh spinach leaves
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4
cooked or pickled beetroot, cut into cubes
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1
pomegranate, seeds only
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3 tablespoons
tahini
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1 tablespoon
olive oil
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1 tablespoon
lemon juice
Directions
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Preheat the oven to 180C / 350F / Gas Mark 4.
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Heat oil on a baking tray in the oven for a few minutes. Once hot, add the fennel and black pepper to the baking tray and mix well to coat the fennel.
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Roast in the oven for around 25 minutes before adding the maple syrup/honey, mix well and return to the oven for a further 5-10 minutes until the fennel has turned golden brown.
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In a small bowl, mix the tahini, oil and lemon together until they are fully combined to form a smooth sauce. If it is too thick, add a little more oil or lemon.
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Add the spinach and beetroot to a bowl then top with the roasted fennel. Sprinkle over the pomegranate seeds and drizzle over the tahini dressing.
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Serve whilst the fennel is still warm.
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