Maple Roast Fennel with Tahini & Pomegranate


This wonderful small dish is so sweet and rich when cooked it has a flavor almost like jam. Served with a hearty tahini sauce, pistachios and pomegranates, it would make a great accompaniment to roast dinners, nutty salads or meze platters.

Total time: 35 minutes
Serves: 2 as side dish


1 large fennel, trimmed and sliced vertically into 0.5cm flats (retain the leafy stems for garnish)
3 tbsp maple syrup
1 tbsp olive oil

1 tbsp extra virgin olive oil
2 tbsp tahini
2 tbsp lemon juice
½ tsp miso paste
1 clove garlic, crushed
¼ tsp Salt
2-4 tbsp Water

Pomegranate seeds


Heat the oven to 180°C and line a baking tray with parchment. Spread the fennel across the baking tray and brush on the oil and maple syrup across the slices, coating evenly on both sides: throw on a dash of salt and some cracked pepper. Roast for 15 minutes on each side, or until the fennel is tender and starting to turn golden.

Meanwhile, make the tahini sauce by whisking together the tahini, lemon, miso paste, garlic, salt and enough water to get smooth, pourable consistency then stir in a glug of nice olive oil.

Once the fennel is cooked through transfer to a serving plate, pour over the tahini sauce and top with a handful of pistachios and another handful of pomegranate seeds.  Garnish with za’taar and some of the fennel leaves.




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