WHAT YOU WILL NEED:
for 4 people
- 1 medium Fennel
- 2 medium onions
- 4 handfuls fresh kale or just normal salad leaves
Marinade:
- Juice from ½ orange
- 1 tablespoon olive oil
- Juice from ½ lemon
- ¼ teaspoon salt
- 1 teaspoon mustard seeds
Tahini Basilic Sauce:
- 1 teaspoon tahini
- 1 tablespoon chopped basilic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 tablespoon lemon juice
HOW TO:
Make thin slices of fennel and onions and in a bowl mix in the marinade. Let it set in the fridge for at least 4 hours.
Bake in pre-heated oven at 200°C for about 40 minutes. Let it cool down before using. You can also prepare this in advance and store in a container in the fridge for later(keeps well for until 5-7 days)
In a small glass jar prepare the Tahini basilic sauce by mixing everything together and shaking really well.
Just mix the vegetables, sauce and salad leaves with the hands and serve immediately so the leaves don’t lose it’s freshness.