Roasted Fennel with Pomegranate and Tahini

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.



Salsa ai peperoni


Un’ottima salsa per condire uova sode, verdure, pesce e carni grigliate.

Ingredienti per 2 persone

  • 2 falde di peperone arrostite
  • 1 cucchiaino  tahine
  • 1 cucchiaio e mezzo yogurt greco
  • mezzo spicchio aglio
  • 4-6 foglie di menta fresca
  • paprica

Mettete nel mixer il peperone arrostito, l’aglio privato del germe interno, la menta e 1 cucchiaio di acqua fredda, riducendo il tutto a una crema. A mano aggiungete poi la tahine e lo yogurt, aggiustate di sale e cospargete la superficie con un po’ di paprica.