Ref: 201
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
2 Fennel Bulb
1000 ml
Vegetable stock
200 g
Quinoa
200 ml
Orange Juice
80 ml
Extra virgin olive oil
40 g
Pomegranate seeds
10 g
Sesame seeds, toasted
8 g
Fresh coriander, finely chopped
1 tbsp
Lemon Juice
1 tsp
Cider Vinegar
1 pinch
Saffron
Dressing
80 ml
Olive oil
50 g
Tahini
2 tbsp
Lemon juice
Garnish
12 Orange cut segments
20 g
Toasted Pine nuts
sprinkle
Sea salt
20 g
Fresh coriander chopped
sprinkle
Edible Flowers
sprinkle
Fresh coriander or cress
Method
Step 1
Cut fennel into 6mm slices leaving the root to keep whole then place in a sauce pan, add orange juice & saffron, heat until starts to boil, turn off & place on a lid & leave for 20 mins.
Step 2
Place quinoa & Veg stock in a pan & simmer for about 15 mins until just cooked with a little bite, then leave to cool.
Step 3
Blend or whisk all dressing ingredients together & set aside.
Step 4
Heat a frying pan toast pine nuts & set aside, with same pan sear the fennel l until brown, then remove, add cooked quinoa, & heat, add lemon juice, olive oil & vinegar, then off the heat folding in pomegranate seeds, sesame seed, fresh coriander & cooked fennel, season to taste.
Step 5
Divide quinoa fennel mixture on serving plates, add garnish ingredients i.e. pine nuts (blow torch orange segments is optional) & drizzle on dressing & flowers/cress.
Suggestion & Tips
You could use couscous or buckwheat instead of quinoa.