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    Home » Healthy Salad Recipes

    Grilled Fennel Salad With Red Pepper. A New Salad Adventure.

    Published: Aug 22, 2021 · Modified: Jul 15, 2022 by Chef Tripti · This post may contain affiliate links

    Fennel is probably the last vegetable you would think of in a salad. Fennel is such an underrated but versatile vegetable. Let's go on a Fennel salad adventure! It's good to think outside the box sometimes.

    Whether adventurous or not, I highly recommend you give this salad a go. If only to add a new vegetable to your diet. Trust me with this; I'm the fussiest vegetable eater in the universe!

    Jump to:
    • Flavourful Fennel Salad
    • How-To Video
    • 📖 Recipe
    • Recipe Notes
    A Plate of Fennel salad with red peppers.
    Grilled Fennel With Red Peppers

    Flavourful Fennel Salad

    In this Fennel salad recipe, we are using a fennel bulb. The bulb comes from a cultivated variety called Florence Fennel. Discover more about fennel here.

    Fennel has a sweet aniseed flavour. The grilled red pepper adds more sweetness to this Fennel salad, and we finish it with dollops of spiced yoghurt. I add omega-three seed mix for texture. It's optional but highly recommended.

    If you have been following my salad series, you will notice how I always either grill or roast the vegetables. This is based on Ayurvedic principles. When we eat raw food, the body has to work harder to break it down and digest it. By applying heat, we are helping the body with digestion. Grilling or roasting is a relatively healthy way of cooking. You can eat fennel raw; however, it needs to be sliced very thinly to be able to chew it. We will leave that for another salad experiment. In this fennel salad, it is cut into wedges before roasting.

    The spiced yoghurt is dairy-free. When I say spiced, I don't mean it has the heat that some spices bring. I use turmeric for a splash colour, cumin and Kala namak for flavour. I like to use Kala namak or black rock salt to add extra flavour to many recipes. Find out more about Kala Namak in my spiced sweet potato wedges recipe.

    I hope I've convinced you to give this Fennel salad a go. If so, also check out my cavalo Nero with fennel too.

    How-To Video

    Here is a video guide to this grilled fennel salad recipe with red peppers:

    📖 Recipe

    A plate of Fennel salad with red pepper salad

    Grilled Fennel and Red pepper Salad

    Chef Tripti
    Grilled fennel with its sweet aniseedy flavour and red pepper with dollops of spiced yogurt
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Assembly time 5 mins
    Total Time 50 mins
    Course Appetizer, Salad, Side Dish
    Cuisine Mediterranean, Modern European
    Servings 2 people

    Ingredients
      

    • 500 gms Fennel bulbs approx 2 nos
    • 370 gms Red peppers approx 2 nos
    • 50 gms Baby spinach
    • 100 gm Dairyfree greek style yogurt
    • 1 tablespoon Olive oil
    • 1 tablespoon Apple cider vinegar
    • ¼ teaspoon Roasted cumin powder
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Kala namak
    • 1 teaspoon Omega 3 seed mix optional but highly recommended

    Instructions
     

    • Wash the baby spinach and set aside. Wash and pat dry fennel and red pepper.
    • Trim the fennel from the top and bottom, then cut in half length wise. Further cut each side into wedges insuring the fennel is still connected to the bottom and not falling apart. ( this helps in the grilling ). Cut out the tough core from the bottom of each halk of the fennel.
    • Cut the red pepper in half, remove seeds and cut into wedges.
    • Transfer the fennel and red pepper into a bowl. Add the apple cider vinegar, olive oil, salt and pepper and give it a good mix.
    • Grill the fennel on a pan over a high heat for a couple of minutes, on each side. the fennel will have a beautiful caramel coulour and become a bit soft. Transfer into a bowl and set aside.
    • Grill the red pepper on each side, on the same pan over a high heat until you have nice char marks. Set aside to cool.
    • In a bowl mix the yogurt, turmeric, cumin powder and kala namak until the spices are incorporated and there are no lumps.
    • Transfer the baby spinach to a plate. Add the fennel and red pepper wedges. Spoon on dollops of spiced yohurt. Finish with omega 3 seed mix.
    Keyword healthy, salad
    Tried this recipe?Let us know how it was!

    Recipe Notes

    For this recipe, you can easily replace the dairy-free yoghurt with dairy yoghurt if you wish.

    When cutting the fennel, keep the stems and fronds. They can be used in salads or to make stock. Remove the tough, hard-to-eat core at the bottom of each half of the fennel bulb.

    Spread The Love. Thank You So Much!

    More Healthy Salad Recipes

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    • Homemade Dairy Free Labneh With Baby Carrots and Walnuts
    • Beetroot & Peach Salad With Feta Cheese & Baby Spinach
    • Heirloom Tomato and Strawberry Salad: A Plate Full of Colour and Flavour

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    Chef Tripti

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