Roast fennel and radish herby spelt bowl
SERVES 4
HIGH IN FIBRE
• 3 or 4 fennel bulbs, depending on size, trimmed and quartered• 2 tbsp olive oil• 200g spelt• 750ml vegetable stock• 20g parsley• 15g mint• 10g basil• 15g coriander• 1 lemon, zest and juice• 150g pomegranate seeds• 200g radishes, finely sliced• 2 tbsp tahini beetroot dressing, to serve (see Liz’s Larder, page 70)• Sea salt and black pepper
