While
simple, this is a tasty warm salad that is easily adaptable depending
on the ingredients you have on hand. You can swap out - or add to -
the fennel for another veg that suits grilling, such as pumpkin.
There's also room for additional ingredients, if you'd like to turn
it into a more substantial meal.
Garnishing
in this way is also a great method of becoming familiar with the
flavours of native herbs and spices.
Ingredients
2
bulbs fennel, chopped into wedges
Extra
virgin olive oil
Rocket
or mixed salad leaves
Meredith
Dairy goat cheese
2
teaspoons dried native pepper flakes
Step
One
Heat
a grill pan or bbq grill on high for five minutes, then brush with
olive oil. Place the wedges of fennel bulb evenly across the grill.
Reduce the heat to medium.
If
you are using a grill pan on your stove top, you can speed up the
cooking time by pouring in a half cup of water to steam the fennel at
the same time. Turn the heat back up to high for this method.
Step
Two
Turn
the fennel over to chargrill the other side. Prepare the salad leaves
on a plate, and then add the warm chargrilled fennel wedges.
Step
Three
Crumble
goat cheese across the salad, and then sprinkle with the native
pepperleaf flakes. Serve immediately. As you eat the warmth from the
fennel will melt the goat cheese into a dressing. Serves 4-6 as a
side.
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