Quinoa and fennel salad from Plenty More (page 121) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.109 in the US edition.

  • pixie_brsj1p on May 29, 2026

    Lovely combination. We made it with Farro for a nuttier texture. We used fennel fronds instead of mint. Great with tahini added.

  • Ganga108 on February 28, 2022

    This is a wonderful Wintery dish using fennel. It is the sort of dish that can form a lovely lunch or supper on a cold day. I always miss fennel in the Summer, and when it appears in shops again in late Autumn our excitement is evident. The fennel is paired with Fava Beans (Broad Beans). Use fresh ones in the beginning of Spring when fennel is still available, or use frozen ones in Autumn and Winter. The best frozen Broad Beans are found in Middle Eastern shops – they are already peeled! Such a time saver. The fennel and beans are mixed with quinoa, spices and herbs. Don’t hold back on the black pepper, it really enhances this dish.

  • chezmaryb on January 25, 2021

    Everything we love about Ottolenghi. Unexpected combination, bright, fresh, complex and delicious. It's also a healthy, vegan recipe that clocks in at 300 cal per serving.

  • finebec on September 22, 2018

    Luckily, I have middle eastern grocers who carry the beans frozen and shelled.

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