Grilled Fennel With Tahini Recipes

GRILLED FENNEL

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
• Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
• Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

GRILLED FENNEL WITH TAHINI

Steps:

• Whisk all ingredients together in a medium bowl until well combined. If the mixture is too thick, add more water.
• Cut the tops and bottom from the fennel bulbs. Cut into quarters for wedges.
• Heat a griddle skillet on a medium heat.
• Brush the fennel wedges with olive oil and season with the salt and pepper.
• Place the fennel wedges on the skillet and grill for about 5 minutes each side until charred and soft.
• Serve with the turmeric dressing. Either dip the wedges into the dressing it or drizzle it over the fennel wedges.

GRILLED AVOCADO WITH TAHINI

Steps:

• Whisk 2 tablespoons each lemon juice, tahini and hot water, 1 grated garlic clove, 1/2 teaspoon honey and a pinch each of salt and pepper in a bowl. Brush 2 pitted, peeled and quartered avocados with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 30 seconds per side. Top with the tahini sauce and parsley.

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING

Steps:

• Make the quinoa salad:
• Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
• Make the yogurt dressing:
• Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
• Grill the vegetables and steak and assemble the salad:
• Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
• Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
• Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
• Do Ahead
• The yogurt dressing can be chilled for up to 3 days.