Grilled fennel, olive and herbal pesto

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This is the name of the dish we have chosen for you; Grilled fennel, olive and herbal pesto

It’s just too hot. For everything! Except for barbecues. For what would be nicer after a day in the stuffy, barricaded booth than to stand on the hot grid.

Hey, at least you know what you’re sweating for, right? And besides: Only one person ever sacrifices himself to take over the responsibility of the barbecue tongs. Everyone else gets a leisurely dose of rosé spritzer, can be served and is happy about every tenth of a degree less, which indicates the thermometer. Between 30.3 ° C and 29.7 ° C are really just worlds! And yes, I said to Rosé-Schorle, come on it clearly and stop rolling your eyes.

But to stand in the kitchen and prepare for hours at the temperatures simply nobody creates, I see that absolutely. So we are back with these fast, simple dishes that make a lot of visuals on the plate and then make everyone happy and satisfied. The taste is of course not too short!

May I introduce: Our grilled fennel with Labneh and olive raisin pesto. Already the second grilling recipe that this year with the support of our friends from EDEKA here on Eat this! gives. That’s fire!

And do not worry, the many Ahh’s and Ohh’s you’ll get to hear at this best of all summer dinners, you do not pay for hours of preparation. Fresh, crispy fennel tubers are cut into slices about 2 cm thick, briefly preheated in salted water, then dabbed dry and rubbed with EDEKA Organic Extra Virgin Olive Oil from Greece, in which they can then draw a little before they go for a few minutes on the grill. Meanwhile, you can roast a bit of EDEKA organic sesame with the left side, prepare the pesto with EDEKA organic sultanas, taste the Labneh and do it all well, because our grilled fennel deserves to look as tasty as it tastes. Effort for preparation? 15 minutes. Maximum.

The vegetable slices then land on the grill over direct heat for four to five minutes, until they are nicely roasted from both sides and the grill strips are perfect. The hot coals ensure that the natural sweetness is tickled out of the fennel, which balances the slight bitterness. And because we blanched the tubers for a short time, they are ready to go and the interior stays nicely juicy.

I can only repeat myself over and over again: Blanch your (hard) vegetables before grilling for a few minutes. This not only brings flavor in fennel, celery and cauliflower, the cooking times over the charcoal are simply reduced by a whole piece. Means: No more dried alibi steak for which you will be laughed at as the only vegan at the barbecue.

The tubers then come on refreshing vegan Labneh, a salted, thickened yoghurt from the levant kitchen and are topped with a superaromatic sauce made from olives, raisins, parsley, mint, roasted nuts, sesame, lemon juice and olive oil.

Our grilled fennel is fresh, light, quickly prepared and delicious. Almost everything you want in the record summer, right? So, apart from a well-tempered pool and a never-ending supply of popsicles, that’s another story.

to press

Preparation 15 minutes
Preparation 10 minutes
Total 25 minutes

For the Labneh
400 grams of soya quark or other herbal alternative, unsweetened
1 tablespoon of lemon juice
1/2 tsp salt
For the pesto
1 tbsp almonds
1 teaspoon sesame
1/2 tbsp pistachios
50 g green olives pitted
1/4 bunch of parsley roughly chopped
1/4 bunch of mint leaves plucked
1 toe garlic
2 tablespoons sultanas or raisins
1 tsp salt
1 lemon juice squeezed
50 ml of olive oil
Mix soy quark with lemon juice and salt, then cool.

Roast nuts in a hot pan without oil for 5 minutes, stirring frequently.

Mash with the other ingredients in a food processor to a not too fine sauce. Alternatively, finely chop nuts, olives, herbs and raisins and mix with lemon juice and olive oil. Season with salt.

Cut the fennel tubers into slices about 2 cm thick. Blanch in plenty of salted water over medium to high heat for 10 minutes, then drain, dab dry and rub with olive oil. Stand aside until it goes to the grill.

Roast on the grill over direct heat for 4-5 minutes per side. Serve on Labneh, top with pesto, roasted sesame, pomegranate seeds and mint leaves and serve with flatbread.

If you have some time, roast a halved garlic bulb over indirect heat for 20-30 minutes and serve the soft, caramelized toes to fennel. We do not spoil, just do it!

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