Braised fennel, brussels sprouts and cauliflower with mustard dressing


  • Serves 6 people

  • 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.
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