A vibrant and flavourful grain bowl with roasted feta, pickled fennel, and a citrusy yoghurt dressing. This dish is packed with textures and bold flavours, perfect for a satisfying meal.
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Serves
4
Feta
Shallot
Orange
Sherry Vinegar
Red Chilli
Cumin Seeds
Honey
Pecans
Mixed Cooked Grains
Cooked Puy Lentils
Fennel
Fresh Mint
Yoghurt
Olive Oil
Salt
Black Pepper
Chloe René
Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.
Tips & Meal Prep
Storage: Store in airtight containers in the fridge for up to 3 days. Serve cold.
Substitutions: Swap feta for halloumi or use kale instead of fennel. Replace pecans with walnuts, almonds, or pumpkin seeds.
Serving Ideas: Pair with grilled chicken or serve as a standalone salad for a hearty vegetarian meal.
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Yes! This dish stores well in the fridge for up to 3 days and is best served cold.
Halloumi or goat’s cheese would work well instead of feta.
Quinoa, bulgur, farro, or brown rice all work well.
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Serves
4
Feta
Shallot
Orange
Sherry Vinegar
Red Chilli
Cumin Seeds
Honey
Pecans
Mixed Cooked Grains
Cooked Puy Lentils
Fennel
Fresh Mint
Yoghurt
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 200°C fan.
Step 2.
Tear your feta into 2cm-sized chunks. Thinly slice the red chilli and segment your orange. Thinly slice the fennel and pick the leaves from the mint.
Step 3.
Place the feta on an oiled baking tray, drizzle with olive oil, and roast for 10-15 minutes until golden.
Step 4.
In a bowl, combine the shallots, orange segments, chilli, and sherry vinegar. Season with salt and let sit to pickle.
Step 5.
In another bowl, toss the pecans, mint leaves, cooked grains, lentils, and fennel with half the orange dressing.
Step 6.
In a small bowl, mix the yoghurt with the zest of ¼ of an orange, a drizzle of olive oil, salt, and black pepper. Stir and set aside.
Step 7.
Stir the cumin seeds and honey into the remaining orange dressing. Once the feta is golden, pour this dressing over the feta and return to the oven for another 10-15 minutes until caramelised.
Step 8.
Divide the grain mixture into serving boxes and top with the chilli orange roasted feta. Finish with a dollop of orange yoghurt. Refrigerate until needed—no need to reheat before serving.
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