Roasted Fennel over Lemony White Bean Cream with Crispy Quinoa and Warm Rosemary Grapes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Place the fennel wedges on the baking sheet and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   While the fennel roasts, dry the cooked quinoa well with a clean towel or paper towels. In a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the quinoa, 1/4 teaspoon salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon sweet paprika. Cook for 8 to 10 minutes, stirring occasionally, until golden and crisp. Set aside.

4. 4

   In a processor or blender, combine the cooked white beans, tahini, garlic, lemon juice, lemon zest, water, 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until very smooth. Add a little more water if needed for a silky texture.

5. 5

   Heat a small skillet over medium heat with the remaining 1/2 tablespoon olive oil. Add the red grapes, chopped fresh rosemary, and balsamic vinegar. Cook for 2 to 3 minutes, shaking the pan, until the grapes are just warm and glossy without collapsing.

6. 6

   Taste the white bean cream and adjust salt or lemon if desired. If it has cooled too much, warm it gently in a small saucepan over low heat for 2 minutes, without letting it boil.

7. 7

   To serve, spread a base of lemony white bean cream on each plate. Arrange the roasted fennel wedges on top, scatter the crispy quinoa around, and finish with the warm rosemary grapes.

8. 8

   Sprinkle the chopped fresh parsley over each plate and serve immediately.