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Braised fennel, brussels sprouts and cauliflower with mustard dressing

You'll need

2 fresh bay leaves 5 bulbs (600gm) baby fennel, quartered lengthways, reserving ¼ cup coarsely chopped fronds 10 brussels sprouts, halved lengthways 500 gm cauliflower florets 100 gm feta, crumbled ¼ cup roasted pinenuts   Mustard dressing 2 tsp lemon juice ¼ cup extra-virgin olive oil 1 tbsp wholegrain mustard


  • 01
  • In a large saucepan, place 3 litres of water and bay leaves, season to taste with sea salt and bring to the boil, then reduce heat to a gentle simmer. add baby fennel and cook for 4 minutes. Add brussels sprouts and cook for another 4 minutes. Add cauliflower and cook for 5 minutes or until vegetables are just tender. Drain and place on a large platter and season to taste with sea salt and freshly ground black pepper.
  • 02
  • For mustard dressing, place lemon juice, olive oil, reserved fennel fronds and mustard in a small screw-top jar and shake until combined. Pour dressing over vegetables, then scatter with feta and pinenuts.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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