Told you I would post up other things than just baking!
Vegetable lunches (can’t really call this one vegetarian because I’ve added eggs) have become quite a regular thing for me. Carby breakfasts, vege lunches and then meaty dinners seems a good order of the day to me. Plus it means that you get a head start on your fruit and veg portions for the day! I really cannot stress enough how tasty vegetable based dishes are, and what’s even better is the lack of calories and the bounty of nutrition.
The flavour from Fennel seeds is perhaps one of my favourite things in the world of food and the bulb itself has a lovely aniseed tone. To enhance those fantastic flavours and to keep in a much of the natural flavour I char grilled the fennel and pepper. Char grilling releases the oils within and blackens and blisters the skins to give a lovely smokey BBQ taste. After all it is summer, isn’t it? Well not with today’s weather. I’ve included a gorgeous simple dressing, which is of course optional and replaceable with a dressing of your choice.
You will need:
1 large Fennel bulb
1 small red pepper, seeds removed and sliced into thick strips
1/2 red onion, diced
2 spring onions, thinly sliced
1 or 2 boiled eggs
Strips of a meat of your choice
3 tbsp Extra Virgin Olive Oil
3 tsp Soy Sauce
1 tsp Balsamic vinegar
1 1/2 tsp dried Thyme
1/2 tsp dried Rosemary
1/2 tsp onion salt
Squeeze of honey
Lemon juice to taste
Salt and Pepper to taste
How to do it:
1. Slice the top off the Fennel bulb and thinly slice. Slice the main body of the bulb down the middle so it is in 4/5 large 2cm slices. Make sure the seeds are removed from the pepper and slice into similarly large strips.
2. Heat a griddle pan over a high heat until smoking hot. Place the fennel and pepper slices onto the griddle pan and cook for 2-3 mins each side until they are blackened and slightly softened. There may be a lot of smoke at this stage but don’t worry. Remove from the heat and place onto the serving plate.
3. For the dressing place all ingredients into a bowl and bowl and whisk lightly until well combined (or place into a small clean jar, close the lid and shake well to emulsify). Adjust the flavour with the lemon juice and seasoning.
4. Add half of the onions and spring onions to the dressing and coat evenly.
5. Scatter the remaining onions and spring onions over the fennel and peppers. If using the eggs or meat cut into suitable sizes and scatter over. Drizzle with the dressing and serve.
Yum Yum I enjoyed this quick lunch as a good recovery meal post gym session. Ready in 15 minutes and full of flavour there really is no excuse not to have a go yourself.
Until next time,