Recipe by Ripe
Ingredients
- 75ml olive oil
- 3 large fennel bulbs, thinly sliced
- 1 tbsp caster sugar
- 3 tbsp cider vinegar
- 150g quinoa
- 300g broad beans (I used Edamame beans which work well too )
- 1 green chilli, deseeded and finely chopped
- 1 1/2 tsp ground cumin
- 25g mint, chopped
- 25g coriander, chopped
- 25g dill, chopped
- 40g currants
- 3 limes
- salt and pepper
Method
- Pour 3 tbsp of the olive oil into a large frying pan, place on a high heat, add the fennel and sear for 5 minutes, stirring once, to get some colour. Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until the fennel is completely soft and golden.
- Add the sugar and vinegar, along with 3/4 tsp of salt, and cook for another 2 minutes. Remove from heat and set aside.
- Pour the quinoa into a pot of boiling water and cook for 9 minutes. ( I cook my quinoa in my rice cooker and have the water level just above my first finger knuckle when resting the tip of my finger gently on top of the quinoa in the cooker )Drain in a fine sieve and refresh under cold water. Shake well to dry and then add to the fennel, along with the skinned beans, chilli, cumin, herbs, currants, 1/2 tsp of salt and a good grind of black pepper. Stir gently and set aside.
- Use a small sharp serrated knife to trim the tops and tails off the limes. Cut down their sides, following their natural curve, to remove the skin and white pith. Over a small bowl, remove the segments from the limes by slicing between the membranes.
- Squeeze out any remaining juice over the segments and discard the rest. Cut each segment into three and add it, along with the juice and remaining 2 tbsp of olive oil, to the salad. Give everything a final stir and serve.
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