Grilled fennel with labneh and olive and herbal pesto

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

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

Hey, at least you know what you’re sweating for, right? In addition, only one person ever sacrifices himself to take over the responsibility of the barbecue tongs. Everyone else gets a leisurely dose of rosé splatter, which is 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 the hours at the simply simply create, I see that absolutely. So we’re 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 not too short!

May I introduce: Our grilled fennel with Labneh and olive raisin pesto. Already the second grilling recipe 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. Fresh, crispy fennel tubers are cut into slices about 2 inches thick, then 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 slices then land on the grill for four to five minutes, until they are nicely roasted from both sides and the grill strips are perfect. The hot coals make sure 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 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 want to be laughed at as the only vegan at the barbeque.

Labneh, a salted, thickened yoghurt from the levant kitchen and 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

15 minutes Preparation 15 minutes
10 minutes Preparation 10 minutes
25 minutes Total 25 minutes

For the Labneh

  • Soybean curd or other plant-based alternative, unsweetened 400 grams of soya curd or other herbal alternative, unsweetened
  • EL lemon juice 1 tablespoon of lemon juice
  • TL salt 1/2 tsp salt

For the pesto

  • EL almonds 1 tbsp almonds
  • TL sesame 1 teaspoon sesame
  • El pistachios 1/2 tbsp pistachios
  • Green olives pitted 50 g green olives pitted
  • Bunch of parsley roughly chopped 1/4 bunch of parsley roughly chopped
  • Bunch of mint leaves plucked 1/4 bunch of mint leaves plucked
  • Toe garlic 1 toe garlic
  • EL sultanas or raisins 2 tablespoons sultanas or raisins
  • TL salt 1 tsp salt
  • Lemon juice squeezed 1 lemon juice squeezed
  • ml of olive oil 50 ml of olive oil
  1. Mix soy quark with lemon juice and salt, then cool.
  1. Roast nuts in a hot pan without oil for 5 minutes, stirring frequently.
  2. Mash with the other ingredients in a food processor. Alternative, finely chop nuts, olives, herbs and raisins and mix with lemon juice and olive oil. Season with salt.
  1. 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, dry and rub with olive oil. Stand aside until it goes to the grill.
  2. Roast on the grill for 4-5 minutes per side. Serve on Labneh, topped with pesto, roasted sesame, pomegranate seeds and mint leaves and serve with flatbread.

If you have some time, roast a halved garlic bulb for 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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