I haven't been that experimental in the kitchen either, relying on recipes in my repertoire for evening meals. Saying that I did make some flapjacks for work colleague for Vegetarian Week in the UK, they were popular; and also some Wild Nettle Hummus. The nettle came from the garden plot. Today I am sharing Fennel Relish that I made a few weeks back.This was actually meant to be Fennel Salsa for snacking on in the evenings, but we never got round to snacking on it with pitta chips, crackers or crisps. I did not want to waste it, so during the working week, I ended up stirring it into come cooked pasta with the addition of slice black olives and taking it into work for lunch. It made for a nice change.
Also I know it does not look very green here, but I am still going to share this fennel relish with Eat Your Greens challenge that I co-host with The Veg Hog.
Please do share with us your vegan or vegetarian green recipe as there is still time to join in.
1 medium fennel
1 fresh red chilli, minced
1 clove garlic, crushed
3 tomatoes, roughly chopped
2 tablespoon extra virgin oil
Salt to taste
Remove the outer layers and discard any discoloured part of the bulb
Cut out the core of the fennel
Thinly slice the fennel, with a mandolin if you have one
Put all the ingredients into a small pot including oil and salt.
Gently bring to a boil and then reduce heat and simmer for 5 minutes.
Turn off heat and allow to cool, before transferring to a dish.
Refrigerate until ready to use.