Roast fennel quinoa salad with basil yogurt dressing

Roast fennel quinoa salad with basil yogurt dressing

This exciting salad is packed with roasted summer vegetables, including fennel, green beans and cherry tomatoes, and finished generously with a vibrant basil and lemon dressing.

Roast fennel quinoa salad with basil yogurt dressing

The great thing about crisp fennel bulbs is their versatility. You can fry, braise, grill or roast them, or finely slice them and enjoy them raw in salads. They go well with all kinds of flavours, but sweet flavours work beautifully – try our caramelised fennel tart tatin next.

 

  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Oven time 30 min

This exciting salad is packed with roasted summer vegetables, including fennel, green beans and cherry tomatoes, and finished generously with a vibrant basil and lemon dressing.

The great thing about crisp fennel bulbs is their versatility. You can fry, braise, grill or roast them, or finely slice them and enjoy them raw in salads. They go well with all kinds of flavours, but sweet flavours work beautifully – try our caramelised fennel tart tatin next.

 

Nutrition: Per serving

Calories
162kcals
Fat
7.1g (1.4g saturated)
Protein
5.9g
Carbohydrates
16g (6.2g sugars)
Fibre
4.9g
Salt
0.4g

Ingredients

  • 1 lemon
  • 1 large fennel bulb
  • 1 tbsp extra-virgin olive oil
  • 150g green beans
  • 150g cherry tomatoes
  • 80g quinoa
  • 100g natural yogurt
  • 1⁄2 bunch basil, leaves picked
  • 50g pitted black olives
  • 75g mozzarella (optional)
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Method

  1. Heat the oven to 180oC fan/ gas 6. Finely zest the lemon into a bowl and set aside. Cut the fennel into 1cm thick wedges, cutting the woody stalks into 1cm pieces too, to avoid any stringiness, then tip into a roasting tin. Quarter the zested lemon, squeeze the juice over the fennel, then toss with the olive oil and put in the oven to roast for 30 minutes.
  2. After 10 minutes, add the beans, toss to combine, then return to the oven. After another 12 minutes, put the cherry tomatoes in a small roasting tin and roast for the final 8 minutes.
  3. Meanwhile, cook the quinoa in boiling salted water for 12 minutes. Whizz the yogurt with the basil leaves to make a bright green dressing. Add it to the bowl with the lemon zest in, stir, then taste and season with plenty of salt and pepper.
  4. Once all the vegetables are cooked, mix the quinoa and olives into the fennel and beans, then taste and season with salt and pepper. Divide among plates or arrange on a serving platter, then top with torn mozzarella (if using) and the roasted cherry tomatoes. Drizzle with the basil dressing to serve.

Nutrition

Nutrition: per serving
Calories
162kcals
Fat
7.1g (1.4g saturated)
Protein
5.9g
Carbohydrates
16g (6.2g sugars)
Fibre
4.9g
Salt
0.4g

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

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