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Fennel and dukkah farinata

Crisp golden outside, tender and savory within.
Fennel blooms with dukkah crunch, finished with lemon brightness.
Warm, herby, and creamy—made for a simple, satisfying bite.

snack ⏱ 40 min 410 kcal / portion 55.0 g carbs / portion (estimated) vegetarian eggglutenmilkmustardsulphites 🔗 Original source

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Fennel and dukkah farinata
v5 · rb0e705f985 20260727Z1751 2 pieces fennel bulb 25 g mixed herb 75 g sour cream ¼ tsp salt 🌀 whisk chickpea flour and water into a completely smooth batter 🌀 mix in oil, dukkah, toasted fennel seeds, half the sliced fennel, and salt 🔥 preheat the grill to a medium/high setting 🍳 heat oil in a 16cm frying pan until smoking hot ladle batter into the pan and tilt to cover the base 🍽 arrange fennel in an even layer over the batter 🍳 ⏱ 1-2 min sprinkle dukkah over the farinata and cook until the top is set and the base is crisp and golden 🍳 ⏱ 10-12 min transfer the farinata pale side up to a rack on a baking tray and grill until golden 🔪 mix lemon zest, lemon juice, sugar, and salt until dissolved 🌀 fold through the herbs and remaining fennel to make the fennel salad 🍳 serve the farinata warm or at room temperature with a dollop of sour cream (if using) and the fennel salad Fennel Dukkah Farinata 🎉 190 g chickpea flour 470 ml water 135 ml olive oil 65 g dukkah 1½ tbsp fennel seed ½ tbsp dukkah fine sea salt to taste 1 piece lemon ½ tsp lemon zest 3 tbsp lemon juice 1½ tbsp caster sugar chickpea flour, water half · 1 piece lemon, lemon zest, lemon juice, caster sugar sour cream half · 1 piece
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Preparation steps

  1. whisk chickpea flour and water into a completely smooth batter
  2. mix in oil, dukkah, toasted fennel seeds, half the sliced fennel, and salt
  3. preheat the grill to a medium/high setting
  4. heat oil in a 16cm frying pan until smoking hot
  5. ladle batter into the pan and tilt to cover the base
  6. arrange fennel in an even layer over the batter
  7. sprinkle dukkah over the farinata and cook for about 1-2 minutes until the top is set and the base is crisp and golden
  8. transfer the farinata pale side up to a rack on a baking tray and grill for 10-12 minutes until golden
  9. mix lemon zest, lemon juice, sugar, and salt until dissolved
  10. fold through the herbs and remaining fennel to make the fennel salad
  11. serve the farinata warm or at room temperature with a dollop of sour cream (if using) and the fennel salad

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