Roasted fennel is a true delight. Fennel can be cooked a number of ways, but nothing beats roasting it to achieve a sticky balsamic exterior. This herb salad provides a balanced and light base to the earthy tones of the roast fennel.
When to eat
I recommend eating this dish from July to November.
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.37 KG CO2e per person.
- That’s equivalent to the emissions produced driving 19.50 KM in a modern car.
- 4 Heads Fennel
- 300 g Bulgur Wheat
- 50 g Parsley
- 50 g Mint
- 50 g Dill
- 2 Teaspoon All Spice
- 150 g Dried Apricot
- 1 Lemon
- 2 Large Buffalo Tomato
- 4 Tablespoon Balsamic Vinegar
- 2 Tablespoon Olive Oil
- Halve the fennel bulbs lengthways and toss with the olive oil, balsamic vinegar and a helping of salt. Place on a roasting tray, flat side down. Toast in a 200˚c oven for 15 – 20 minutes until the bottom of the fennel is nicely caramelized.
- Whilst the fennel is roasting, cook the bulgur wheat. Place in a medium pan and cover with water. Bring the boil, cover and simmer for 10 – 15 minutes until the bulgur is aldente. Drain and place into a large mixing bowl to cool.
- Roughly dice the dried apricot, then finely slice all of the herbs. Pour the herbs and apricots into the mixing bowl along with the bulgur one it has cooled. Dice the tomatoes into 1 cm pieces and tip into the salad, then combine all the ingredients with a mixing spoon. Whilst stirring the ingredients, add the allspice and a good squeeze of lemon juice to the bulgur. Season to taste.
- Serve the bulgur with the fennel arranged on top.