Griddled fennel with anchovies, quail eggs and buckwheat
- Published: 31 May 14
- Updated: 18 Mar 24
A robust salad recipe, made with a flavoursome mix of griddled fennel, boiled quail eggs and salty anchovies – perfect for a summer’s day.
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Serves 6
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Hands-on time 25 min
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Ingredients
- 30g buckwheat (see tip)
- 6 quail eggs
- 3 fennel bulbs, any fronds reserved
- 1 tbsp olive oil
- 2 tsp Dijon mustard
- Juice ½ lemon
- 6 tbsp extra-virgin olive oil
- 12 anchovy fillets in oil, drained
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Method
- Toast the buckwheat in a dry frying pan over a medium-high heat, stirring often, for 5-10 minutes until dark golden and nutty. Set aside.
- Cook the quail eggs for 2 minutes in boiling water, then cool in a bowl of iced water. Peel, then set aside.
- Slice the fennel thickly lengthways, then brush with olive oil. Griddle until charred but not soft, then set aside.
- Make the dressing by whisking together the mustard, lemon juice and extra-virgin olive oil. Season with salt and pepper and put in a jam jar.
- To serve, put the griddled fennel in a dish and top with the quail eggs, halved, and the anchovy fillets. Garnish with the toasted buckwheat and any fronds from the fennel, then drizzle with the dressing.
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- Recipe from June 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 176kcals
- Fat
- 15.5g (2.5g saturated)
- Protein
- 4.1g
- Carbohydrates
- 5.3g (1.2g sugars)
- Fibre
- 2.4g
- Salt
- 0.3g
delicious. tips
Buckwheat is not related to wheat and is gluten-free. The plant is actually a closer relative of rhubarb and sorrel. Find it in supermarkets or health food shops.
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