Meat-free Archives

Cheese recipes

Pearl barley salad

25 minutes

ClemenGold-roasted fennel and leeks

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

200 g baby leeks
2 large bulbs fennel, sliced
2 T olive oil
sea salt and freshly ground black pepper, to taste
3 ClemenGold®️ mandarins
4 cloves garlic, bashed
100 g butter
125 g Woolworths burratina mozzarella, for serving

For the dressing, whisk:

2 T Woolworths tahini
1 lemon, zested and juiced
1 orange, zested and juiced
2 T olive oil
1 clove garlic, finely chopped
sea salt, to taste

For the croutons:

1/2 loaf ciabatta, torn into chunks
2 T olive oil
2 cloves garlic
salt, to taste

Method

1. Preheat the oven to 180°C. Halve the leeks lengthways and rinse well. Dry, then place in a baking tray with the fennel and toss with the olive oil, salt and pepper.

2. Add the juice and zest of 1 ClemenGold®️ mandarin, then add the garlic and dot with butter. Bake for 20 minutes, then add the juice of the remaining ClemenGold®️ mandarins and leave 2 halves in the tray for the remainder of the cooking time.

3. Once the leeks and fennel are cooked through, remove from the oven and serve immediately with the croutons and burratina. Drizzle generously with the tahini citrus dressing.

4. To make the croutons, place the ciabatta on a baking tray, drizzle with the olive oil and season with salt. Toss to coat and bake for 15–20 minutes until golden and crispy.

Cook's note: To bulk it up, add a can of white beans, or roast chicken with all the juices!

Find more citrus recipes here.

Photograph: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen

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ClemenGold-roasted fennel and leeks

ClemenGold-roasted fennel and leeks

Ingredients

Method