DINNER GRIDDLED FENNEL WITH BLACK QUINOA AND GRAPEFRUIT
cals 478 | sat fat 2.3g | sugar 12.5g | serves 2
190g black quinoa • 1 fennel bulb • salt and pepper • juice of ½ lemon • 1 tbsp grape or date molasses • 1 tsp ground fennel seeds • 2 tbsp salsa verde • 6 grapefruit segments, peeled • 4 tbsp chutney •a little shaved fennel, marinated in lemon juice
1. Cook the quinoa in 475ml water with a pinch of salt for 15-20 minutes until soft but not overcooked. Set aside to cool.
2. Cut the fennel into quarters lengthways, marinate with the salt, pepper, lemon juice, molasses and fennel seeds for 5 minutes, then cook on all sides in a griddle pan, over a high heat, for 1-2 minutes or until gently browned and softened but not overcooked.
3. Plate up the black quinoa and top with the griddled fennel. Smear a little salsa verde on the plate and place a few grapefruit segments on top. Serve with a pot of chutney and some lemonmarinated fennel shavings and, boom, you look like a total pro.