Once I started picking fennel like this, I just couldn't stop. It keeps its crunch really well and the caraway seeds work just perfectly.
Chances are if you've been on one of my bread making courses you'll have eaten this as part of your lunch or supper, it is one of my absolute favourites and I make it at every opportunity. This super fresh salad is great addition to a sharing meal of bread, salads and cured meats, and equally good as a side dish to a rich fish like a crispy pan fried salmon fillet. Yes please!
Butternut, Bulgur, Pickled Fennel
This recipe makes a sharing bowl of salad to feed 4-6 people as part of a meal
1 hour 15 minutes
1 Butternut squash
1 Fennel bulb
100g Bulgur Wheat
½ Bunch parsley
½ Bunch mint
100g Red wine vinegar
100g Caster Sugar
1tsp Caraway Seeds
1. First pickle your fennel. Mix together the sugar, vinegar, and caraway seeds with a pinch of salt until the sugar has dissolved. Slice your fennel very thinly and toss in the pickling liquid. Tip everything into a plastic freezer bag and seal. Leave to pickle in the fridge overnight, tossing every once in a while.
2. Peel and chop your butternut squash. I normally keep half with the skin on because I like the two contrasting textures. Toss the pieces in olive oil and a good pinch of salt. Spread them on a parchment lined tray and roast in the oven at 180°C Fan/Gas Mark 6 for 40 minutes until soft and sweet. Set aside.
3. Cook your bulgur wheat in boiling water with a good pinch of salt for 6 minutes. Drain and leave to cool.
4. Chop your herbs.
5. When you are ready, toss together the squash, bulgur wheat, herbs, pomegranate seeds, and the fennel with 3tbsp of the pickling liquid and 2tbsp of olive oil.
6. Taste and adjust the seasoning if you need to, adding more of the pickling liquid if you need it too.