Tandoori Fennel Steaks with Mint Raita

Name: Rukmini Iyer Tandoori Fennel Steaks Recipes | Easy BBQ Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 round bulbs of fennel; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp chilli powder; ½ tsp ground turmeric; 1 tsp sea salt flakes; 2 tbsp olive oil; 4 tbsp natural yogurt; ¼ cucumber, seeds removed, grated; ½ small clove of garlic, grated; 1 tsp ground cumin; A pinch of sea salt flakes; A handful of fresh mint leaves, roughly chopped; flatbreads

by Rukmini Iyer from The Green Barbecue

Spiced with cumin, coriander and paprika, these fennel steaks are grilled on the barbecue until lightly charred for an easy summer dish.

Vegetarian

Serves 4

Total 35 min

Prep 15 min

Cook 20 min

Easy

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Introduction from Rukmini Iyer

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

2 round bulbs of fennel

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chilli powder

½ tsp ground turmeric

1 tsp sea salt flakes

2 tbsp olive oil

For the raita:

4 tbsp natural yogurt

¼ cucumber, seeds removed, grated

½ small clove of garlic, grated

1 tsp ground cumin

A pinch of sea salt flakes

To serve:

A handful of fresh mint leaves, roughly chopped

flatbreads

Essential kit

You will need: a barbecue.

Method

Slice the fennel lengthways into 1½cm steaks, leaving the stem intact to help hold them together. Mix the spices, sea salt flakes and oil in a bowl, then gently turn the fennel steaks in the spice mix until evenly coated.

Mix the yogurt, cucumber, garlic, cumin and sea salt flakes together for the raita. Taste and adjust the salt as needed, and set aside.

Once your barbecue is at a medium heat, cook the fennel steaks for 8–10 minutes on each side, until lightly charred and soft all the way through. (You can cover with a lid or an inverted roasting tin if you wish.)

Sprinkle the fennel steaks with the fresh mint, and serve with the raita and flatbreads alongside.

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