Quick Roasted Fennel and Bulgur Wheat with Mozzarella, Figs, Pomegranate and Dill

Name: Quick Roasted Fennel and Bulgur Wheat with Mozzarella, Figs, Pomegranate and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

by Rukmini Iyer from The Green Roasting Tin

Quick Roasted Fennel and Bulgur Wheat With Mozzarella, Figs, Pomegranate and Dill

Introduction

This is a beautiful dish, and perfect for a lunchbox the next day too. Do as Alice Hart suggests and buy the shorter, fatter bulbs of fennel – they have a better flavour.

Ingredients

fennel, thinly sliced
bulgur wheat
garlic, crushed
boiling vegetable stock
figs, quartered
mozzarella, roughly torn
pomegranate, seeds only
fresh dill, roughly chopped
For the dressing:
orange, zest plus 1 tbsp juice
extra virgin olive oil
spring onions, thinly sliced
sea salt
freshly ground black pepper

Preview

This recipe is a preview

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From the book

The Green Roasting Tin

Rukmini Iyer

The Green Roasting Tin

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Forget tasteless and unimaginative vegan and vegetarian dishes, with Rukmini Iyer's one-tin recipes you won’t miss meat or dairy, thanks to plenty of seasonal vegetables, hearty grains and flavourful dressings. Perfect for busy midweek evenings when you don’t have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening.

Available to download for £1.99 for a limited time. UK customers only.