Ingredients
cooked chickpeas
fennel
broadbeans (blanched and peeled)
kale
cauliflower
persian fetta
lemon zest and juiced (half cup)
thyme
fennel seed
garlic
salt
pepper
vegetable stock
cous cous
Method
Slice fennel into thin strips and saute/sweat in olive oil until soft and starting to caremlise. De-glaze with a little stock if necessary. Add fennels seeds and cook out, then half garlic, lemon zest and thyme - add stock as necessary.
Add chickpeas and coat. Add a little more stock, , just enough to cover, and the cauliflower. When cauliflower has softened, add a little lemon juice, salt and pepper to taste.
Add kale, broadbeans and remaining garlic. Stir through until kale is wilted. Adjust lemon, salt and pepper to taste.
Serve with cous cous with lemon added to it. Crumble persian fetta over dish.
5 stars!