Wednesday, 28 August 2013
MoFo is Coming...and a Grilled Fennel Salad
Hello vegheads, MoFo 2013 is just around the corner! Spade and Spoon is definitely participating again this year and I have a heap of things I want to do and share with you over the next month. You know what I love about MoFo (apart from drooling over all the food porn of course)? It's Spring for Down Under!!! Since we are vegging it out a month earlier MoFo starts on the first day of Spring, what better way to celebrate than using some really great ingredients that have been missing from the veg supplies over winter. Just when you think you can't eat anymore winter stodge and you're too afraid to step on the scales, the weather warms up, the days get longer, and lovely Spring veg becomes available. I'm looking at you asparagus! On the other hand, I fear baring my winter legs may just blind everybody and perhaps I should hand out the sunnies until the shock subsides. Or the glare.
I have a winter salad to share with you before we delve into MoFo, grilled fennel and blood orange with a tahini dressing. It's pretty simple. Enjoy!
1 fennel bulb cut into thin slices lengthways
2 blood oranges, peeled and cut into rounds
2 cups mixed salad leaves
2 tablespoons tahini
2 tsp lemon juice
1/4 cup water
1 tsp olive oil
cracked black pepper to taste
pinch sea salt
Pan grill fennel until softened on each side, and set aside.
Pan grill blood orange, it only needs about 30 seconds on each side as the sugars will burn otherwise!
Whizz tahini, lemon juice, water, oil, salt and pepper in a blender or use a hand mixer.
Assemble salad leaves, fennel and orange on a plate and drizzle with the dressing.
Serves 4 as a side, 2 as a main.