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Roasted Fennel Hearts

Spring
Summer
Salads
Preparation time < 20 mins
Ponzu Orange
Vegetarian kitchen
Snacks & Co
Preparation time: 20 mins
Calorific value (per portion): 871 kJ / 208 kcal

Ingredients for 4 portions

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

Preparation

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.

Used products in this recipe

Ingredients for 4 portions

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