Fresh and spicy with charred edges, this beautiful vegetarian and vegan side dish complements most meals and adds a real hit of flavour and texture to a beautiful vegetable. Goes brilliantly with my sticky orange and harissa chicken.
Here's how...
Ingredients
2 large fennel bulbs
Icing sugar
1 lemon, juice and zest
1 tbsp honey
1 tsp fennel seeds
1 tsp chilli flakes
1 tsp cumin
½ tsp nutmeg
2 tbsp olive oil
½ tsp sea salt
Method.
Pre heat the oven to 200c
Quarter the fennel bulbs taking care to keep the root section intact (they will be less likely to fall apart when cooked)
Remove fennel fronds and set aside and discard tough stalks.
Lightly dredge in icing sugar and place cut side down in a dry hot frying pan to caramelise for a few minutes on each cut side.
Lay in a roasting dish.
Put all other ingredients in a jam jar and shake, then drizzle generously over the seared fennel, place in a preheated oven 200c for 20 minutes and serve.
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