DIN­NER GRID­DLED FEN­NEL WITH BLACK QUINOA AND GRAPE­FRUIT

Women's Health (UK) - - EAT SMART -

cals 478 | sat fat 2.3g | sugar 12.5g | serves 2

IN­GRE­DI­ENTS

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

METHOD

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.

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