Roasted Fennel Salad with Lemon Tahini Dressing
Roasted fennel and red onion with a tangy lemon tahini dressing. A delicious and subtly flavored side dish perfect for any meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodflakes.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 3 T. tahini
- 3 T. hot water
- 3 T. Fresh lemon juice
- 1 T. preserved lemon rind, rinsed and chopped
- 2 T. Extra virgin olive oil
- 1 large clove garlic, peeled
- 1/4 t. ground cumin
- Dash cayenne pepper
- Sea salt
- black pepper
- 1 large fennel bulb
- 1 large red onion
- 2 T. balsamic vinegar
- Salt
- 3 T. fresh thyme leaves
- 2 c. arugula, washed and patted dry
- 2 c. baby spinach, washed and patted dry
- 3 medium ripe figs, cut half, then sliced
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