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Preheat the oven to 180C / 350F / Gas Mark 4. Heat oil on a baking tray in the oven for a few minutes. Once hot, add the fennel and black pepper to the baking tray and mix well to coat the fennel. Roast in the oven for around 25 minutes before adding the maple syrup/honey, mix well and return to the oven for a further 5-10 minutes until the fennel has turned golden brown. In a small bowl, mix the tahini, oil and lemon together until they are fully combined to form a smooth sauce. If it is too thick, add a little more oil or lemon. Add the spinach and beetroot to a bowl then top with the roasted fennel. Sprinkle over the pomegranate seeds and drizzle over the tahini dressing. Serve whilst the fennel is still warm.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth