Light and vibrantly flavored, this salad is the perfect vegetarian meal for your weekend lunch.
For 2-3 servings
120-140 gr raw spelled bulgur
2 big carrots
1 big fennel
For the harissa and sesame dressing:
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp harissa
1 tbsp honey, maple syrup or agave
1 tsp fennel seeds
30 gr sesame seeds
For the tahini yogurt:
150 gr almond yogurt
15 gr tahini
For the salad dressing:
1 tsp whole grain mustard
1 tbsp apple balsamic vinegar
1 tbsp olive oil
Cook the bulgur.
Peel and shave the carrots with a peeler.
Remove the fennel shoots and set aside. Then thinly slice the fennel with a mandoline.
Combine all the ingredients of the harissa and sesame dressing and mix well.
Place the carrots and the fennel on two separate baking sheets, pour half of the harissa and sesame dressing on top of the carrots and the other half on top of the fennel. Toss well to combine.
Roast the carrots and fennel in the oven at 200 degrees on fan mode for 20-25 minutes. Don’t forget to check on the veggies as they can cook fast.
Prepare the tahini yogurt sauce by combining the almond yogurt with the tahini, the lemon juice and some salt. Mix well.
Separate the endive leave by leave.
Combine all the ingredients of the salad dressing and mix well.
In a big plate, spread the tahini yogurt, add the bulgur, top with carrots and fennel, add the endive leaves around the dish, drizzle the salad dressing on top of the endive leaves and on the veggies and garnish with the fennel shoots.