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Aleppo Pepper Rubbed Fennel

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

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.

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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

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Edward x

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

Pepper Rubbed Fennel

#
Serves: 4 Prep Time: Cooking Time:
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

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

 

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