for 4 person

Rice

200 g	whole-grain rice
	salted water, boiling

Sauce

1 tbsp	lemon juice
2 tbsp	olive oil
1 tsp	fennel seeds
1 tsp	ras el hanout
1 tsp	salt
a little	pepper

Fennel

2	fennel with greens, thinly sliced
1 tbsp	olive oil
½ tsp	salt

To serve

50 g	baby spinach
30 g	cranberry
30 g	unsalted, shelled pistachios
1	pomegranate, seeds removed

How it's done

Rice

Cook the rice in boiling salted water until soft, drain.

Sauce

Combine the lemon juice and all the other ingredients up to and including the pepper, mix well, add the rice, mix and leave to absorb for at least 1 hr.

Fennel

Mix the fennel, oil and salt, transfer to a baking tray lined with baking paper.

Bake for approx. 25 mins. in a convection oven preheated to 200°C, remove from the oven.

To serve

Add the fennel, spinach, cranberries and pistachios to the rice, mix and garnish with the pomegranate seeds.

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