I found a recipe that I am super inspired by. It’s by Yotam Ottolenghi, published in this month’s issue of Bon Appetit magazine. Yotam is an Israeli-born chef who is renowned for his treatment of vegetables. He has several take-out shops in London. Some of the photographs of his food look a lot like food that I make and eat a lot. The cover image looks a lot like the vegetable quiche that I make whenever I get the chance.
It’s really exciting to find someone who works with ingredients in a way that I can relate to but has a different perspective. The recipe that follows uses the flavours of vegetables and spice in a bold way while maintaining a light touch that lets them shine. It is delicious freshly made or the next day for lunch. It’s also amazingly filling because of the quinoa. Brilliant!
- 1/4 cup plus 1 Tbsp. olive oil
- 2 medium fennel bulbs sliced
- 2 Tbsp. fresh lemon juice
- 1-1/2 tsp. ground cumin
- 1 tsp. sugar
- 1 cup quinoa, rinsed
- 1 lemon
- 1 serrano chile, seeded, chopped
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh dill
- seeds from 1/2 pomegranate
- Heat 1/4 cup of the oil in a large skillet over medium heat. Add the fennel and cook, flipping occasionally, until the fennel is golden brown and just tender. (~10-12 min.) Stir in the lemon juice, cumin and sugar and cook for 1 minute. Season with salt and pepper and set aside.
- Bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, turn to low and simmer for about 10 min. Drain then leave in the pot covered for about 15 min. Fluff the quinoa and transfer to a large bowl.
- With a small knife, cut all the peel and pith from the lemon. Cut the juicy segments out from the membranes and remove any seeds. Roughly chop.
- Combine all the prepared ingredients with the herbs, pomegranate seeds, chile and oil and toss. Enjoy!