Baked Fennel with Harissa Salsa
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the fennel:
  • 2 fennel bulbs
  • 2 tbsp olive oil
  • salt
  • cumin
  • smoked paprika powder
For the salsa:
  • 3 hands full cherry tomatoes
  • 1 tsp lemon juice
  • 1 tsp harissa paste
  • 1/2 tsp agave nectar
  • 1 tbsp fresh mint, chopped
  1. Preheat the oven to 180° C (360° F). Halve the fennel bulbs, put in a baking dish (maybe cut off a bit to make them lay better) and drizzle with olive oil. Season well with salt, cumin and smoked paprika and bake in the oven for 30 - 40 minutes, depending on the size of the fennel.
  2. In the meantime make the salsa. Halve the cherry tomatoes and push out the seeds with your thumb. Finely chop the tomatoes and mix with the rest of the ingredients, set aside.
  3. Remove the fennel from the oven and arrange on two plates. Pour over the salsa and serve with our without rice or cooked grains.
You can buy smoked paprika powder online: Paprika de la Vera.
Recipe by Blueberry Vegan at