Balsamic Roasted Fennel With a Bulgur and Herb Salad

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.

Course Main Course, Salad

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword balsamic glaze fennel, bulgur recipes, bulgur salad, bulgur wheat recipes, roast fennel salad

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Servings

Calories 537

Ingredients

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

Instructions

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.

Nutrition