getting our ducks in a row: around the world in five days

meatless monday
notes from maggie's farm

For the following week, we'll be about the business of getting our ducks in a row. That doesn't mean we won't be here, we'll just be a little quieter. We'll be sharing some of the best of the rest-- healthy and delicious fare found in our travels around the world, via the interwebs. Buckle your seat belts....first stop: Israel.  

The internationally renowned, Israeli born chef and restaurant owner Yotam Ottolenghi opened his first deli almost 10 years ago. He is not a vegetarian but has become famous for his innovative, delicious take on vegetables, pulses, grains and salads, culminating in Plenty - a collection of vegetarian recipes.  

Quinoa, Fennel, and Pomegranate Salad

Pair fennel with jewellike pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of an Ottolenghi salad.

4 SERVINGS

RECIPE BY Yotam Ottolenghi

PHOTOGRAPH BY Jonathan Lovekin

JANUARY 2012

INGREDIENTS

• 1/4 cup plus 1 tablespoon olive oil
• 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sugar
• 1 cup quinoa, rinsed
• 1 lemon
• 1 serrano chile, seeded, chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1 teaspoon chopped fresh dill
• 1/4 cup pomegranate seeds (from 1/2 small pomegranate)
• 
  

For ingredient information, recipe instructions, and nutritional content, see bonappetit.com

• ·      

Recommended Reading: 7 New Ways to Cook Winter Vegetables: bonappetit.com