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Roasted fennel hearts

Ingredients for 4 portions

Per portion: 871 kJ / 208 kcal





Preparation time: 20 mins

Cut the fennels in quarters, keep the branches. Put the quarters of fennel in a saucepan and add 2 ts of Orange Ponzu sauce. Add 2 dl of water and cook at medium heat during 30 minutes while turning time to time. Remove from heat and let cool down. Chop the fennel branches. 

Trim and slide the onions, cut the tomatoes in small cubes.

Put the onions, tomatoes, chickpeas into a salad bowl. Add the oil and mix. Add 2 ts of Orange Ponzu sauce, mix again. Add the quinoa and mix.

Dress the fennel in a plate, add the quinoa and sprinkle with the fennel branches.