How are your New Year Resolutions doing? If you have resolved to eat healthier food, are you keeping up with it? It is very common to have slipped from your New Year goals by the time February hits. If it has happened to you, don’t beat yourself up. Recognise it and go over your goals for the year. Are they still relevant to you?Are they attainable? Answer those two questions honestly and then make some adjustments if needed. If you have lacked motivation or life has been busy, and left you no time to change a habit, then start taking small steps to get back on track.
In this monthly collaboration with Delhaize I would like to share with you a simple and delicious recipe that you can incorporate to reach your health goals. It is filling, offers a good amount of fiber, and doesn’t take long to prepare.
It contains my current favourite veggie – fennel! If you don’t eat fennel a lot or don’t know how to prepare it, let me tell you a secret – roasted fennel is the most delicious thing ever!! I absolutely love the flavours, and most of all, the fact that it is oh so easy to prepare!
Fennel has a lot of health benefits too, so do try to include it more often in your menu. For starters it contains a lot of fiber, important for digestion and detoxification. It is rich in B vitamins, especially folate (great for nursing moms and moms to be!). It is also a source of potassium and vitamin C. I love its licorice and slightly sweet flavour. When roasted it tastes more sweet than licorice, which I prefer. It is a distinct flavour that I get not everyone will like, but that I find pairs surprisingly well with citrus and acidic flavors. This is why I have paired fennel with clementines for this recipe, and have added some lemon and orange juice to the bulgur. It just matches very well.
So if you are ready to give this recipe a try, here is what you will need to prepare it.
Bulgur Salad With Roasted Fennel And Clementines
Ingredients
- 200gr bulgur
- 1 avocado
- 1 fennel
- 1/2 lettuce head
- 1 clementine
- handful of fresh parsly, thinly chopped
- handful of fresh basil, thinly chopped
- 1 tbsp olive oil
- 1 tbsp sweet Modena vinegar
- 1/2 thumb size ginger root, minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- juice of 1/2 orange
- juice of 1/2 to 1 lemon, depending on taste preference
- salt and pepper to taste
Directions
- Preheat the oven to 200 degrees C.
- Wash and slice the fennel lengthwise, discard the core and cut into thin slices.
- Mix it well with the olive oil, until it is well coated, place on a baking sheet and roast for about 35 min.
- While the fennel is baking, prepare the rest of the salad. Boil the bulgur with 400ml water, and let it simmer for about 10 minutes.
- Once the bulgur and soft and fluffy and the water is all absorbed, add the minced ginger, cumin, coriander, salt and pepper. Mix well and then add the orange and lemon juice, and fresh parsley and basil.Adjust the seasoning to your taste if needed.
- Slice the avocado in cubes and add it to the bulgur.
- Wash the lettuce leaves and place them whole on a plate. Add the bulgur mixture in the middle and top it with the ready fennel, clementine slices and some Modena vinegar.
Enjoy!
