Yotam Ottolenghi’s Quinoa and Fennel Salad Recipe, Super’ed up!
- 70 ml olive oil
- 3 medium fennel bulbs, thinly sliced
- 1 tbspn maple syrup
- 3 tbspns apple cider vinegar
- 150 gms quinoa
- 300 gms broad beans (fresh or frozen) or lima beans
- 50 gms pumpkin seeds
- 1 green chili, desseded (optional) and chopped
- 2 tspns ground cumin
- 1 bunch chopped mint
- 1 bunch chopped coriander
- 1 bunch chopped dill
- 3 limes
- Himalayan salt and black pepper
- Pour 50ml oil into a sauté pan, add the fennel and cook on low-medium heat for 15-20 minutes, stirring occasionally, until golden and soft. Add the maple syrup, vinegar and some salt, and cook, stirring, for two minutes, then lift from the heat.
- Pour the quinoa into a pot of boiling water and simmer for eight to 10 minutes. Do not overcook it – taste to make sure it still has some bite. Drain into a fine sieve, run under cold water, shake to remove excess liquid and add to the fennel.
- Throw the beans into a pot of boiling water, cook for a minute, drain and refresh. Press the beans gently to remove their leathery skins (if using broad beans), then stir into the quinoa, along with the pumpkin seeds, chilli, cumin and herbs, and season.
- Take the limes and, using a small, sharp knife, trim off their tops and tails. Now cut down their sides, along their round curves, to remove the skin and white pith. Over a small bowl, remove the segments from each lime by slicing between the membranes. Squeeze any remaining juice over the segments. Cut each lime segment into three and add it and the juice to the quinoa salad.
- Add the remaining olive oil and taste, adjusting the seasoning as necessary and possibly adding a little more olive oil if it seems a bit dry
• Yotam Ottolenghi is chef/patron of Ottolenghi in London.
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