Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Tandoori Fennel Steaks with Mint Raita
Introduction
Fennel – cut into thick steaks – benefits from a longer cook over a low heat: it concentrates the sweetness. I like to make something that requires a quick flash grill on a high heat first, and then add these these once the coals have cooled to medium.
Ingredients
| round bulbs of fennel | |
| ground coriander | |
| ground cumin | |
| smoked paprika | |
| chilli powder | |
| ground turmeric | |
| sea salt flakes | |
| olive oil | |
| For the raita: | |
| natural yogurt | |
| cucumber, seeds removed, grated | |
| garlic, grated | |
| ground cumin | |
| sea salt flakes | |
| To serve: | |
| fresh mint leaves, roughly chopped | |
| flatbreads |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
