Aleppo Pepper Rubbed Fennel

Caption of Fennel Rubbed Pepper. Image by Edward Daniel (c).

Pepper Rubbed Fennel

Edward Daniel Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this… Main course Aleppo Pepper Rubbed Fennel European #

Serves: 4 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 fennel bulbs
Rub
2tbs Aleppo pepper/Pul biber
4tbs thyme
2tbs olive oil
Sauce
200ml white wine
50ml olive oil
½ lime, juice
200g small plum tomatoes
Small bunch of parsley, chopped
1tbs coriander seeds
Pinch of salt and pepper
4 cloves of garlic, chopped
Garnish
Yogurt

Instructions

Preheat the oven to gas mark 180 degrees Celsius (or 160 degrees Celsius if fan oven).
Make the rub, by putting together Aleppo pepper, thyme and 2tbs oil in a bowl.
Slice the fennel bulbs through the centre. Rub the Aleppo mixture into the fleshy side of the fennel bulb. Lay in a baking tray.
Make the sauce by combining the wine, the remaining oil, juice, parsley, garlic, coriander seeds and salt and pepper.
Drizzle the sauce all over the fennel.
Roast in the oven for 30 minutes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".