Roasted Fennel with Apricots, Almonds and Ricotta on Bulgur

Crispy oven-roasted fennel with caramelized apricots, toasted flaked almonds and creamy ricotta on spiced bulgur. A quick vegetarian dish for one person.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 150 g fennel bulb
• 2 pc apricots
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp dried thyme
• 30 g flaked almonds
• 80 g ricotta
• 50 g bulgur
• 100 ml water
• 1 tsp lemon juice
• pinch salt
• pinch pepper

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Trim the fennel, cut off the fronds and slice the bulb into thin wedges.
3. Halve the apricots, remove the stones and arrange them with the fennel wedges on a baking sheet lined with baking paper.
4. Mix the olive oil, honey and thyme, pour over the vegetables, season with a pinch of salt and pepper and roast in the oven for 20 minutes, until the fennel is soft and lightly browned.
5. During the last 4 minutes, toast the flaked almonds on the baking sheet or in a dry pan until golden brown.
6. Bring the bulgur to a boil with 100 ml water and a pinch of salt, cover and let it swell over low heat for about 10 minutes, then fluff it up with a fork.
7. Stir the ricotta with lemon juice, salt and pepper until smooth.
8. Spread the bulgur on a plate, place the ricotta beside or on top of it, put the roasted vegetables on top and sprinkle with the almonds.