Once roasted, fennel’s aniseed flavour mellows to leave a beautifully delicate flavour which when combined with turmeric and lemon, will dazzle the palate
For the walnuts:
• 50g raw honey
• pinch chilli flakes
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon sea salt
• 100g raw walnuts, halves
For the salad:
• 2 lemons, halved lengthways, pips removed and cut widthways into slices
• 4 fennel bulbs, trimmed and cut into wedges lengthways
• 1 tablespoon melted coconut oil
• sea salt
• 50g pea shoots
• handful tarragon leaves, roughly chopped
1 Preheat the oven to 170°C. Line a baking tray (baking sheet) with baking paper (parchment paper).
2 Place the honey, chilli flakes, turmeric and sea salt in a small bowl and whisk together adding a touch of water to help loosen and create a thick paste. Add the walnuts and stir until well coated.
3 Spread the walnuts out on the prepared baking tray and roast in the oven for about 15–20 minutes or until golden and crunchy but still a little sticky. Remove from the oven and set aside.
4 Increase the oven temperature to 200°C. Bring a small saucepan of water to the boil, then add the lemon slices and blanch for 2 minutes.
5 Drain well, then place the blanched lemon slices and the fennel wedges in a bowl with the 1 tablespoon of the coconut oil and a sprinkling of sea salt. Gently coat the lemon and fennel in the coconut oil and sea salt.
6 Line 2 baking trays with baking paper. Place the mixture on the prepared baking trays and roast in the oven for roughly 20–25 minutes or until the lemons have dried out a little and the fennel is cooked through. Remove from the oven and allow to cool. You may like to cook the lemons a little longer if needed.
7 Toss the pea shoots and tarragon through the lemon and fennel pieces and serve scattered with the sticky turmeric walnuts.
Recipe courtesy of Kimberly Parsons, extracted from The Yoga Kitchen