Carefully, using some tongs, squeeze the roastedorangeand lemon juice into a bowl andadd the sameamount of extra-virgin olive oil anda little swig of red wine vinegar
Here I’ve combined beautifulroasted golden beetrootwithroasted fennel and French green lentils, which hold their shapeafter cooking and provide both a bit of protein anda lovely nutty bite
Instead, I decided to embrace the looming autumnwithearthyroastedbeetroot, carrotsand leeks. This recipe is a bit different from my usual offerings – not achickpea or a lump of cheese in sight
Cover withdamp towel andoverwrap in plasticwrap. Fill shallowpanwithlukewarmwater. In small bowl, stir together chili sauce, lime juice, vinegarandwater
Roasted Beet, Shaved Fennel andGoat Cheese SaladwithOrange Poppy Seed Dressing. Assemblesalad by creatinga bed with the arugula, scatter beets, fennel, sunflower seeds and crumbled goat cheese on top
Ladle the soup into bowls, andgarnisheach bowl witha dollop of the lemon-tahini mixture, a pinch of dukkah, za'atar, or sesame seeds, roastedchickpeas, and chopped parsley
Top with the fennel tops and finish off witha drizzle of dressing. Prepare the fennel by adding the slices into a bowl, add in all the other ingredients and mix with your hands until they a fully coated
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