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The Best roasted fennel recipe with Tahini
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Yield: 1 medium bowl

THE BEST ROASTED FENNEL RECIPE WITH TAHINI

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
The result of roasted fennel is so good. Use it with avocado toast (a winner) or add some pear carpaccio for a tasty combo! Pear adds freshness and summery vibes to this delicious side dish.
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Ingredients
 

ROASTED FENNEL for 4 portions

  • 2 medium fennel bulbs, (550 gr approx.)
  • 2 tbsp coconut oil, (or olive oil if you prefer)
  • 1 tsp paprika (regular or smoked)
  • Gomasio, Himalayan salt and freshly ground pepper to taste
  • 2 tbsp Tahini

1 AVOCADO TOAST (using only 1/4 of the roasted fennel recipe)

  • 1 slice of sourdough bread
  • 1/2 ripe avocado
  • Few coriander leaves
  • 1 tsp pumpkin seeds
  • ½ tsp chili flakes
  • Gomasio, Himalayan salt and freshly ground pepper to taste

ROASTED FENNEL AND PEAR CARPACCIO for 4 portions

  • 2 pears
  • Few chili flakes and coriander leaves
  • Gomasio, Himalayan salt and freshly ground pepper to taste

Instructions
 

ROASTED FENNEL

  • Preheat oven to 185C (fan).
  • Cut the fennel bulbs in half and remove the hard center. Shred the fennel thinly, using a knife or a mandoline.
  • Place into a lined baking sheet and brush the fennel with coconut oil (or olive oil). Add salt, pepper and paprika to taste.
  • Cook in the oven for 15 to 20 min or until slightly brown.
  • Once the fennel is roasted, place it into a bowl. Add 2 Tbsp of Tahini to it and mix well. Use it as a side dish, with avocado toast, or with pear carpaccio.

AVOCADO TOAST

  • Cut your avocado into halve (keep the other halve with the seed in the fridge).
  • Toast a slice of bread, butter the toasted bread with avocado, and add Gomasio (or salt) and fresh ground pepper. Top it with some roasted fennel. Add pumpkin seeds, coriander, and chili flakes if needed.
  • Place any leftover roasted fennel in an airtight container and keep in the fridge for 2 days. Use it for salad bowl.

ROASTED FENNEL AND PEAR CARPACCIO

  • Use a mandoline (or sharp knife) to slice 2 pears into tiny slices for the carpaccio. Arrange the slices in 4 plates and add some roasted fennel (warm or cold) on top of each, coriander leaves, and chili flakes.
  • Serve immediately (to prevent pears from browning) with roasted fennel on top. 
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