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Roasted fennel with black rice and mustard sauce
Serves 1 Starters and mains
Ingredients
- 120g cooked black rice
- 2tbsp extra virgin olive oil, plus extra for drizzling
- a few fresh thyme leaves
- juice 1⁄2 lemon
- 1tsp English mustard
- pinch brown sugar
- 1 large fennel, topped, tailed and sliced in half lengthways
For the sauce
- 3–4 tbsp rice, soya or oat milk
- 1tbsp tahini
- 1⁄4tsp sea salt
- 1tsp English mustard
- juice 1⁄2 lemon
For the topping
- small handful almond flakes
- a few fresh thyme leaves
- handful pomegranate seeds
Method
Put the rice in a bowl, stir through 1tbsp of the oil and the thyme and season to taste.
Preheat the oven to 200C/ 180C F/Gas 6. Line a baking tray with baking paper. Put the remaining 1tbsp oil, the lemon juice, mustard and sugar in a bowl, season with salt and freshly ground black pepper and mix well.
Put the fennel on a sheet of baking paper, cover with the marinade and wrap up tightly to make a parcel. Transfer the parcel to the prepared baking tray and cook in the oven for around 15 minutes. Open the parcel, drizzle over a little extra olive oil, sprinkle with salt, then bake for a further 30 minutes until tender.
Put all the ingredients for the sauce in a blender and blend until smooth. Check the consistency and add more tahini for a smoother sauce or more plant-based milk for a runnier one.
Spoon the sauce on to a plate and add the rice. Arrange the fennel on top and scatter the almond flakes, thyme and pomegranate seeds over.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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