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Roasted Fennel Hearts

Ingredients for 4 portions

Per portion: 871 kJ / 208 kcal

  • 2 fennels
  • 100 g quinoa
  • 100 g chickpeas
  • 4 spring onions
  • 2 tomatoes
  • 4 tsp. Kikkoman Ponzu Orange
  • 2 tsp. olive oil 


Preparation time: 20 mins

Cut the fennels in quarters and place the leaves aside. Put the fennel quarters into a saucepan and add 2 tsp. of Ponzu Orange. Add 200 ml of water and cook at a medium heat for 30 minutes, stirring from time to time. Remove from heat and leave to cool. Chop the fennel leaves. 

Peel and slice the onions. Cut the tomatoes in small cubes.

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

Plate up the fennel with the quinoa and sprinkle fennel leaves on top.