It’s so quick to make, and meanwhile has managed to catapult itself very high on our (yes even mine!) favourites list of quick lunches. But we also have it as a starter or side-dish, for example as an addition to a Sunday lunch. But not only is it pretty and tastes great, according to the World-Health-Food Website it also contains a lot of Vitamin C and other nutrients, is high in fibre, and has anti-inflammatory properties.
Recipe based on: Roasted Curried Fennel, by Soni, at soni’s food
The ingredients below are based on Soni’s original recipe with the addition of fennel seeds. Instead of mixing the spices together, I just sprinkle them liberally on the fennel one-by-one, so quantities I use may vary, also depending on the size of the fennel bulb. Adding the spices one-by-one also means that the fennel is more unevenly coloured with beautiful yellow-orange to red rainbow patches…
1 fennel bulb
2 tsp curry powder
1/2 tsp red chilli powder (or cayenne pepper)
1/2 tsp mild paprika powder
1 tsp fennel seeds
extra virgin olive oil
Pre-heat the oven to 200°C/175C Fan. Line 1-2 baking trays with parchment paper. Clean the fennel: cut off any brown or mushy bits with a small knife. Remove the stalks (leaving a couple of centimetres on the bulb) and feathery green leaves (they can both be used for soups, so freeze for later use). Rinse, then slice into app. ½ to 1 cm thick slices from top to bottom. Arrange the slices on the backing trays.