Fresh organic fennels are making an appearance in many of this week’s veg boxes. Here’s a light, fragrant and nutritious meal idea which carries a welcome hint of winter’s ending. Recipe from Andy Baraghani on www.bonappetit.com.
The beauty of this dish is that you can customise it easily to suit your veg box and your palate. The flavours are quite gentle, so dial up the garlic and spices for the baked chickpeas if you wish. No broccoli or cauliflower? Try brussels sprouts or squash or a root veg such as parsnip or sweet potato (small dice). Not enamoured of raw fennel’s distinctive flavour? Before step 3, saute the fennel slices for a few minutes in a little olive oil to bring out their sweetness. Lemon zest would deepen the tang of the fennel mixture.