tomato and marinated fennel salad

 

This came about by pure luck.  I was raiding the fridge for some lunch inspiration today.  I had intended on making a tuna salad when I came across these beautiful heirloom tomatoes.  I didn't buy them so it was a lovely surprise.  They obviously found their way back after a weekend away with friends where we each took turns cooking a meal.  Somehow they were packed in my bags.  I love the fact they were.  They were so pretty I had to get out my camera.  I sliced them up and mixed them with a fennel bulb which I marinated in vinegar.  It was a combination perfect for summer.  I wanted to add another element of colour so grated some radishes with little pink tufts of flavour.  The radish and the fennel are a match made in heaven. 

 

 

 

 

 

Ingredients:

 

• Assorted tomatoes
• 1 fennel bulb
• 3 spring onions
• 4 grated radishes
• feta cheese
• white wine vinegar
• olive oil

Method:

 

1) Slice the fennel and pour vinegar over so that it just covers the fennel, season with salt and pepper and leave for 30 mins.

 

2) Slice the tomatoes, spring onions, and sprinkle over the crumbled feta and radishes.  Add  the fennel.

 

3)  Season with olive oil and the remaining vinegar from the fennel.

 

 

 



wild rice with fennel, lentils & broccoli

 

This is for those days when you feeling like you need to a little healthy...  Packed with nurtirion this is the superfoods of all foods kinda meal.  Delicious served with a dollop of plain yoghurt and dash of tobasco. 

Serves 4

You will need:

• 300g brown basmati rice or wild rice mix
• 150g dried puy lentils
• 1/2 broccoli head, cut into florets
• 8 pitted olives
• 1 fennel bulb, sliced
• 1 onion, diced
• 750ml boiling water or veg stock
• 1 clove garlic
• 2 handfuls of baby leaf spinach

Method:

1) Brown onion, add the fennel and garlic

2) Add the rice and lentils, pour the stock over and simmer gently for approx 20 mins or till the rice is cooked, keep adding more water if you need to

3) Half way through the rice, add the broccoli and olives.

4) When the rice is cooked, switch off the stove and stir in the spinach.  Allow the spinach to wilt into the rice while mixing.

Serve with a drissle of balsamic vinegar and a tbs of plain yoghurt



quinoa with fennel roasted veg

Those who know me know I am all about colour.  I can't get enough of it, be it in my wardrobe or on a plate.  I am also all about making things look pretty and nothing pleases me more than a well presented plate of food.

I have recently been inspired by the beautiful colours and photography on LaTartineGourmande. 

I'm very lucky to have a husband who's ultimate weakness is food, and will eat pretty much whatever I put in front of him (even if it contains only veggies and an earthy grain/seed).  This dish is one of our mid-week staples - a real favourite when detoxing, and with quinoa being the super food of all super foods, it's truly nutritious and need I say, delicious. 

It's high protein properties make this a meal on its own, but it would also be good served as a side to either a roast chicken or baked salmon.

I personally love quinoa or 'keenwa' as its pronounced and ever since our time in Peru can't get enough. 

Serves 4

 You'll need:

• 1 red onion, sliced into wedges
• 2-3 carrots, chopped with skin on
• 2-3 cloves garlic, with skin on
• 1 aubergine
• 1 courgette, sliced at an angle
• 1 punnet cherry tomatoes
• 1 fennel bulb, sliced
• 5 sweet bell peppers (or 2 regular peppers)
• 3 Tbs olive oil
• 1 cup quinoa
• 1 1/2 cup boiling water
• salt and pepper to taste

Method:
1) Put water in a pan and bring to boil.  Add quinoa and boil for approx 15 mins or until it loosens
2) Put all the veggies, chopped up on a baking tray with the olive oil and seasoning and bake in a pre-heated oven of 180 degrees for approx 25-30 minutes.  Keep checking them so they don't burn and shake to turn the veggies around to cook evenly throughout.
3) Serve the veggies on a bed of quinoa and enjoy.