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Roast fennel quinoa salad with basil yogurt dressing

Name: Roast fennel quinoa salad with basil yogurt dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 lemon; 1 large fennel bulb; 1 tbsp extra-virgin olive oil; 150g green beans; 150g cherry tomatoes; 80g quinoa; 100g natural yogurt; 1⁄2 bunch basil, leaves picked; 50g pitted black olives; 75g mozzarella (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 1 Jul 24
Updated: 1 Jul 24

Roast fennel quinoa salad with basil yogurt dressing

This exciting salad is packed with roasted summer vegetables, including fennel, green beans and cherry tomatoes, and finished generously with a vibrant basil and lemon dressing.

The great thing about crisp fennel bulbs is their versatility. You can fry, braise, grill or roast them, or finely slice them and enjoy them raw in salads. They go well with all kinds of flavours, but sweet flavours work beautifully – try our caramelised fennel tart tatin next.

Easy
July 2024

Test kitchen approved

Serves 4
Hands-on time 10 min. Oven time 30 min

This exciting salad is packed with roasted summer vegetables, including fennel, green beans and cherry tomatoes, and finished generously with a vibrant basil and lemon dressing.

Nutrition: Per serving

Calories: 162kcals
Fat: 7.1g (1.4g saturated)
Protein: 5.9g
Carbohydrates: 16g (6.2g sugars)
Fibre: 4.9g
Salt: 0.4g

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Ingredients

1 lemon
1 large fennel bulb
1 tbsp extra-virgin olive oil
150g green beans
150g cherry tomatoes
80g quinoa
100g natural yogurt
1⁄2 bunch basil, leaves picked
50g pitted black olives
75g mozzarella (optional)

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Method

Heat the oven to 180oC fan/ gas 6. Finely zest the lemon into a bowl and set aside. Cut the fennel into 1cm thick wedges, cutting the woody stalks into 1cm pieces too, to avoid any stringiness, then tip into a roasting tin. Quarter the zested lemon, squeeze the juice over the fennel, then toss with the olive oil and put in the oven to roast for 30 minutes.
After 10 minutes, add the beans, toss to combine, then return to the oven. After another 12 minutes, put the cherry tomatoes in a small roasting tin and roast for the final 8 minutes.
Meanwhile, cook the quinoa in boiling salted water for 12 minutes. Whizz the yogurt with the basil leaves to make a bright green dressing. Add it to the bowl with the lemon zest in, stir, then taste and season with plenty of salt and pepper.

Once all the vegetables are cooked, mix the quinoa and olives into the fennel and beans, then taste and season with salt and pepper. Divide among plates or arrange on a serving platter, then top with torn mozzarella (if using) and the roasted cherry tomatoes. Drizzle with the basil dressing to serve.