Say hello to your new seasonal crush: fennel. At Join Program, we’re all about embracing what’s fresh and crisp, and fennel is stealing the spotlight in the next dish. Get ready to plate!
Ingredients
For the smoky fennel
- 1 large fennel bulb, roughly 400-500 grams
- Extra virgin olive oil
- ¼ tsp Baharat spice mix
- 3 sprigs of lemon thyme
- Juice of 1 orange
For the creamy bell pepper sauce
- 350g grilled red peppers (from a jar or can, drained and rinsed)
- 70g crème fraîche
- 50g almond slivers
- 1 tsp lemon juice
- ⅛ tsp smoked paprika
- ¼ tsp fennel seeds
To garnish (pangrattato)
- 40g store-bought (garlic) croutons
- Pinch of chili flakes
- ½ tbsp chopped parsley
Instructions
- Roasted fennel
Turn on your oven to 190°C. Cut your fennel bulb into chunky pieces and coat them with olive oil, Baharat spice, lemon thyme, and orange juice. Spread them on parchment paper, pop them in the oven, and roast until tender and lightly caramelized. - Creamy bell pepper sauce
Lightly toast the almonds until golden, and crush the fennel seeds in a pestle and mortar. Blend these with grilled peppers, crème fraîche, smoked paprika, lemon juice, and a pinch of salt and pepper. Smooth, dreamy, delicious—add a dash of water if you like it thinner. Gently heat in a saucepan until warm. - Crunchy, spicy pangrattato
Give those store-bought garlic croutons a friendly bash, mixing them with chili flakes and chopped parsley. Crunchy, spicy, fresh—it’s your new favorite topping. - Let’s plate!
Swirl your creamy bell pepper sauce onto plates. Place the tender roasted fennel in the center. Finish with a sprinkle of pangrattato and fresh fennel fronds.