quinoa, roasted fennel and pomegranate tabouli

  • 3 bulbs baby fennel, trimmed and chopped
  • 1 teaspoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 cup (190g) white quinoa
  • 1½ cups (375ml) water
  • 150g purple kale, trimmed and leaves shredded
  • 2 cups basil leaves, shredded, plus extra to serve
  • 1 pomegranate, seeds removed

pomegranate dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pomegranate molasses+
  • 2 tablespoons water
  • 1 teaspoon sea salt flakes
  • ½ teaspoon cracked black pepper
  1. Preheat oven to 200°C (400°F). Place the fennel on a lightly greased large oven tray lined with non-stick baking paper. Drizzle with the maple syrup and oil, and sprinkle with salt and pepper. Cook for 20–25 minutes or until tender and golden. Set aside.
  2. While the fennel is cooking, place the quinoa and water in a medium saucepan over high heat. Bring to the boil. Reduce the heat to low and cook, covered, for 12 minutes or until almost tender. Stand for 5 minutes, covered. Set aside to cool.
  3. To make the dressing, place the oil, pomegranate molasses, water, salt and pepper in a large bowl and whisk to combine. Add the kale, basil, pomegranate, fennel and quinoa. Toss to combine. Divide between plates and top with extra basil to serve.  Serves 4.

+ Find pomegranate molasses in specialty food stores and grocers. 

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