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Fennel
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per kgBulgur wheat is a lovely, nutty and quick-cook grain
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7. Halve the fennel bulbs, cut out and discard the tough core, then cut the bulb into 1cm thick slices. Toss on a large roasting tray with the salad onions and oil, then roast for 15 minutes, stirring halfway through.
Meanwhile, bring a large saucepan of water to the boil. Add the bulgur wheat and simmer for 5 minutes. Add the peas and cook for 3-4 minutes more. Drain thoroughly in a sieve, then stir into the tray with the fennel. Sit the salmon on top, squeeze over the juice of ½ the lemon, season and roast for 8 minutes, or until the fish is opaque and flakes easily with a fork
For the dressing, whisk the tahini with 5 tbsp cold water. Stir in the remaining lemon juice with the parsley and a pinch of salt (add more water to loosen if needed). Serve with the salmon, bulgur wheat and vegetables, and fennel fronds scattered over the top, with lemon wedges on the side, if liked.
Tahini is great for making creamy but dairy-free dressings. It should be stored in the fridge (it can be kept for up to 3 days) and can separate, so give it a good stir before using. A useful swap for tahini in this dressing, is our Essential Houmous – simply thin it down slightly as described above.
Typical values per serving when made using specific products in recipe
Energy | 2,254kJ/ 538kcals |
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Fat | 21g |
Saturated Fat | 3.5g |
Carbohydrates | 47g |
Sugars | 3.5g |
Fibre | 10g |
Protein | 34g |
Salt | 0.8g |
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