This is a very simple recipe, very quick to make, but it is also very versatile and gives many satisfactions.
The fennel can be cut into chunks or be chopped with a knife. In this second case you will get a sort of coarse pesto that can be used to season a pasta or to stuff a sandwich, for example with a nice vegan burger.
Ingredients for 4
2 small fennel 1 Tahini cucchaio 1 lemon (juice) 2 tablespoons of salted capers 2 cucchai of extra virgin olive oil 2 tablespoons of cold water
Cut the fennel into pieces of about 3-4 mm. Put them in a salad bowl. Put all the liquid ingredients in a glass, together with the capers and the Tahini. Emulsify until a liquid sauce is obtained. Season the fennel with the sauce and leave to marinate for a few hours before serving. Decorate with toasted sesame seeds.
In the photo, my lovely Simba in all her curiosity towards new dishes.