Today at Youth Space we continued with the Fennel theme. Fennel Pesto was mixed through pasta and topped with dukkah. We made the dukkah by dry roasting almonds, pistachios, sesame seeds, cumin seeds and coriander seeds, which was ground with a pestle and mortar.
Roasted butternut pumpkin was accompanied with a tahini dressing and once again topped with dukkah. This was one of my favourite flavours while others liked the roasted fennel with black olive and lemon dressing.
New and interesting tastes and combinations for the Hands-On Food team.