Smoked almonds and mixed grains add flavour and texture to this delicious Med-influenced dish. If you have a dairy-free yogurt alternative to hand, drizzle some over before serving if you like.
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Cut the fennel fronds from the bulbs and set aside. Cut the bulbs into wedges (aim for about 6 wedges from each bulb). Put in a large heatproof mixing bowl, pour over a kettle of just-boiled water, let stand for 3 minutes, then drain; keep the bowl to hand.
Heat the oil in a large frying pan over a medium-high heat. Add the blanched fennel and a good pinch of salt and fry for about 15 minutes, turning regularly, until golden and soft. Cover the pan with a lid (or sheet of foil) for the last 5 minutes of cooking to help soften it.
Meanwhile, put the shallot and ½ the lemon juice in the mixing bowl with a pinch of salt. Heat the grains according to pack instructions, then tip into the mixing bowl along with the almonds. Toss together and divide between plates. Pour the remaining lemon juice over the fennel, then serve on top of the grains, scattering the fronds over the top.
Barbecued or griddled vegetables also work well in place of the fennel. Try slices of courgette, aubergine or red pepper.