Make the most of the plump fennels Mother Nature offers in this time of the year! This recipe is a luxurious version of the humble roasted fennel and boasts the bulbs with an explosion of colour and flavour from the Middle East.
- 4 medium fennels, trimmed
- 3 tbsp extravirgin olive oil
- 2 tbsp balsamic vinegar
- ½ tsp pomegranate molasses
- ½ cup pomegranate seeds
- 2/3 tbsp tahini sauce
- bunch of parsley, coarsely chopped
Divide each fennel bulb in 8 wedges, steam for 8 minutes and line on the baking tray covered with parchment paper.
In a small bowl, combine the oil, balsamic vinegar and pomegranate molasses, and mix well.
Brush the fennels wedges with the emulsion, heat the oven at 160°C and bake for 20 minutes, then lower the temperature at 140°C and continue baking for further 40 minutes: you should leave the fennels in the oven until a second before they get burnt.
Transfer the baked fennel on a plate, season with some sea salt and sprinkle with the pomegranate seeds and parsley. Drizzle the tahini on top and serve.