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Middle Eastern Fennel Salad with Feta | Spiced & Roasted
(0)
40 min
Under an hour
Gurkerl Küche
Knusprig im Backrohr gerösteter Fenchel trifft auf cremigen Feta, aromatische Kichererbsen und ein samtiges Zitronen-Tahini-Dressing. Verfeinert mit frischen Kräutern, Granatapfelkernen und gerösteten Walnüssen.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the fennel, trim the stalk slightly (reserving the delicate fennel fronds for garnish), and cut the bulbs lengthwise into 1 cm thick wedges.
Rinse the chickpeas in a colander and pat dry. Spread the fennel and chickpeas on the baking sheet, drizzle with half of the olive oil (approx. 2 tbsp), and toss with cumin, salt, and pepper. Roast in the oven for approx. 25–30 minutes until golden brown.
Chef's tip
Tip: If you prefer the fennel to be especially sweet, you can add a drizzle of honey over it before baking.
Meal prep: The roasted fennel and dressing can easily be prepared the day before. Add the feta and herbs just before serving.
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