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Ein aromatischer orientalischer Hauptspeisen-Salat mit im Backrohr geröstetem Fenchel, cremigem Feta, saftigen Orangenfilets und knackigen Granatapfelkernen auf frischem Babyspinat. Abgerundet mit nussigem Tahini-Cumin-Dressing und gerösteten Pistazien.
Preparation method
Roast fennel in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Wash the fennel thoroughly and set aside the delicate fronds for garnish. Halve the bulbs lengthwise, cut out the core in a wedge shape, and cut the fennel into wedges approx. 1 cm wide.
Spread the fennel wedges on the baking sheet. Toss thoroughly with 20 ml of olive oil, half of the ground cumin, and a pinch of salt and pepper. Roast in the preheated oven for about 20 minutes until the fennel is tender and appetizingly caramelized at the edges.
Chef's tip
Oven tip: If you like your feta warm, cut it into rough cubes and add it to the baking sheet with the fennel for the last 5 minutes of baking time.
Perfect for entertaining: The tahini dressing and roasted fennel can easily be prepared ahead of time. Simply assemble the salad fresh right before serving.
Ingredients
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