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Middle Eastern Oven-Roasted Fennel Salad with Feta | Spiced
(0)
40 min
Quick
Gurkerl Küche
Knackig gerösteter Fenchel aus dem Backrohr trifft auf cremigen Feta, Kichererbsen, fruchtige Orangenfilets und ein aromatisches Tahini-Dressing. Ein orientalischer Hauptspeisensalat voller Frische und Geschmack.
Ingredients
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Wash the fresh fennel, trim the base slightly, set aside the delicate fennel fronds for later, and cut the bulbs into wedges about 1.5 cm thick. Rinse the chickpeas thoroughly and drain.
Spread the fennel wedges and chickpeas on the baking tray, drizzle with 2 tbsp olive oil, and season with ground cumin, a little fine salt, and black pepper. Roast in the preheated oven for about 20 to 25 minutes until golden brown and lightly caramelised.
Chef's tip
For an extra crunchy touch, the pistachios can be lightly toasted beforehand in a dry pan without fat.
This pairs wonderfully with fresh flatbread or warm pita bread from Gurkerl.
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