The fennel, black pepper and apple really makes this dish. Sweet and spicy. Great as a side dish (halloumi makes for a perfect combo) or as a starter.
Serves 4
2 red peppers
2 yellow peppers
1 fennel bulb (keep the sprigs/fronds for decorations)
1 zucchini/courgette
2 apples
Olive oil
1 tablespoon lemon juice
Generous amount of black pepper
Dash of salt
200 ml quinoa
400 ml water
Dash of salt
Decoration:
Radish cut into thin strips
Fennel sprigs
Lingonberries
1. Rinse the quinoa and simmer with water until done (10-15 minutes). Season
2. Cut the vegetables and apple into small even pieces
3. Sauté in olive oil until done
4. Season with salt, pepper and lemon juice
5. In a mold, place the quinoa on the bottom, then add an equal layer of vegetables on top. Remove the mold.
6. Decorate with sprigs/fronds of fennel, radish sticks and lingonberries.
This recipe sounds delicious and easy to prepare. The combination of fennel, black pepper, and apple adds a sweet and spicy flavor to the dish, making it a perfect side dish or starter. The recipe also includes quinoa, a nutritious grain that is easy to cook and pairs well with the vegetables and fruits.