Michelin Style Fennel Dish

Serves 4 | Cooking time: 1h

Ingredients:

• 1 cucumber

• 1 tbs Japanese soy sauce or 1/2 tbs tamari

• 1/2 tsp sesame oil

• 1/2 tsp rice vinegar (or yuzu citrus seasoning)

• 1/2 tbsp Chilli Flakes

• 1/2 tbsp Black Sesame Seeds

• 1/2 swede

• 2 Fennel bulbs

• 2 tbsp Cumin

• 2 tbsp Curry Spice

• 1 and a half tbsp Garlic Powder

• Olive oil

• 1 tbsp Chilli Oil

• 1/2 cup Tahini

Method:

Mashed Cucumber Salad:

Wash and dry the cucumber. Bash the cucumbers several times with the end of a rolling pin, and trim off the ends. cut it into bite sized pieces. Add the soy sauce, sesame oil, and rice vinegar and give the cucumbers a little massage. Chill for as long as you can, drain if you’d like, garnish with sesame seeds and chilli flakes.

• Roasted Swede:

Wash and peel your Swede. Slice into half and then cut into small bite sized cubes. Steam till soft, then add to a baking sheet with 2 tablespoons of cumin, 1 tablespoons of curry spice and 2 tablespoons of olive oil, 1 tablespoon of garlic powder, salt and pepper massaged into it. Roast till golden.

• Roasted Fennel:

Wash and cut fennel bulbs in half, removing any green “hairy“ parts and the very tops. Add one tablespoon of olive oil to each half and massage it in between the layers. Sprinkle salt and pepper and roast it till soft.

• White sauce:

To 1/2 a cup of tahini, add the juice of one lime, 1 tablespoon of wholegrain mustard, 1 teaspoon of onion and garlic powder, salt and pepper. Mix it well.

To serve, Spread the white sauce on the bottom of the plate, place some of the cucumber salad and roasted swede on top, and finish it off with half a fennel bulb. Drizzle chilli oil around the plate and enjoy.