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Quinoa, Rocket and Pomegranate Salad with Orange and Saffron Roast Fennel
A recipe by Head Chef, Gary Durrant
- 100g fennel
- 170g cooked quinoa
- 20g rocket
- 30g pomegranate seeds
- A drizzle of your choice of vinaigrette, we’re using orange!
- 1 large orange
Take the fennel and place in a sealed bag with the juice of half of the orange & a pinch of saffron and simmer in water on a very low heat for 2 hours.
Remove the fennel from the bag and dry by pressing into a clean cloth or tea towel. Place the fennel in a pan and fry lightly before roasting in the oven at 190°c for 5 minutes then allow to cool.
Place the fennel in a bowl with the cooked quinoa, pomegranate and rocket , seasoning with sea salt and black pepper. Separate the other half of the orange into segments and add to the salad mix.
Finish by dressing the salad with the vinaigrette evenly.
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