Middle Eastern Fennel and Mushrooms with Toasted Almond Bits

12 July 2017

Sometimes quick and easy is what we need right!?! And this recipe is just that! This recipe is also highly nutritious and perfect as an accompaniment to risotto, brown rice, zucchini noodles or your favourite protein – yip, so versatile! Fennel's fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content, coupled with its lack of cholesterol, all support a healthy balanced body. Fennel is also rich in iron and fibre to keep you energized and regular! Given my Lebanese roots, zaatar is one of my all time favourite spices! You can now find this spice at Woolworths or at any oriental market. Hope you enjoy!

Serves 2-4 | Ready in 10 mins

Ingredients

1 pack button mushrooms – sliced

4 cups fennel – bulbs and leaves finely chopped

½ cup diced almonds – lightly toasted on dry heat

2 tbsp extra virgin olive oil

1 tsp. crushed fresh garlic

2 tbsp. zaatar spice (available from woolworths)

Himalayan salt to taste

2 tbsp tahini (optional)

Shaved parmesan (optional)

Instructions

Step 1:

Drizzle olive oil to a large frying pan and allow to warm on medium heat. Add garlic to pan, and dry until lightly brown.

Step 2:

Next, add finely chopped fennel and fry for 3-5 minutes on medium heat, Fennel bulbs should soften slightly but still be firm to create a little texture.

Step 3:

Add mushrooms to cooked fennel and fry further for 2-3 minutes until mushrooms are cooked through.

Step 4:

Add Zaatar spice to the mixture, cooking further for 2 minutes, to allow spice to infuse.

Step 5:

Remove from heat, sprinkle in toasted diced almonds and drizzle with tahini for a little extra creaminess. You can also top with shaven parmesan for extra flavour.