Aleppo Pepper Rubbed Fennel is a spicy hot favourite of mine – I use fiery Aleppo pepper or pul biber which gives this dish somewhat of a kick. It is great to serve during the Summer. I love how the garlic, marjoram, parsley and coriander seeds just enhance this dish. Definitely, not for the faint hearted.
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".
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