Cooks in: 50mins
Levels: Easy
Serves: 4
List of Ingredients
- 1 of fennel bulb
- 2 OZ. of baby spinach
- 1 of red pepper
- 1 of cucumber
- 1 of garlic clove, crushed skin on
- paprika
- extra-virgin olive oil
- sesame seeds
- unsalted butter
- fine salt and salt flakes
- pepper
Method
1
Peel the bell pepper and cut into ¼” strips. Marinate with olive oil, salt, paprika, pepper and garlic. Steep for 30 minutes; drain and remove the garlic.
2
Preheat the oven to 250°F.
3
Line a baking sheet with parchment paper. Spread the bell pepper strips on it and bake for around 10 minutes, until lightly roasted.
4
Clean and trim the fennel, leaving a little of the fronds attached, and cut into 8-10 wedges. In a sauté pan with a lid, cook the fennel with 1 Tbsp. butter and a pinch of salt, for 5 minutes; then flip the wedges and continue cooking for another 5 minutes, always covered.
5
Peel the cucumber and slice into ¼” rounds.
6
Divide the spinach among the plates, place 2-3 wedges of fennel on each, distribute bell pepper strips and cucumber. Dress with a drizzle of olive oil, a dash of pepper, salt flakes and sesame seeds and serve.