Charred Leeks, Braised Fennel and Chilli Fennel Oil


This recipe is great as a side dish with chicken or fish.


Chilli Fennel Oil

2tsp red Chilli flakes

½ cup olive oil

1tbsp fennel seeds

Leeks and Fennel

½ large sliced onion

1cup vegetable broth

2 fennel bulbs cut into wedges

4 cloves thinly sliced garlic

1 cleaned leek cut into 1cm slices

2tbsp olive oil


540ml can chickpeas, drained with liquid reserved

3 cloves roughly chopped garlic

Juice of one lemon

1/4tsp salt

2/3 cup tahini


  1. Make the chile fennel oil by heating the olive oil, chile flakes and fennel seeds in a pan over medium-low heat until the oil starts to sizzle. Reduce heat to low and allow seeds to infuse the oil for 20 minutes. Remove from heat and set aside.
  2. Preheat oven to 200oc and toss leeks, garlic and onion in 1tbsp olive oil. Season and spread onto a parchment-lined baking sheet.
  3. Melt 1 tbsp each of olive oil and butter in a skillet over medium-high heat and sear fennel wedges for 2-3 minutes. Add stock to skillet, bring to a simmer, and braise for 20 minutes until fennel is cooked through. Continue cooking for another 20 minutes until the stock is reduced to a glaze.
  4. Roast leeks in the oven for 35-40 minutes until crispy and charred.
  5. Make the hummus by blending together all the ingredients in a blender or food processor, adding reserved liquid if necessary.
  6. Serve by spreading hummus onto plates and topping with fennel, roasted leeks and a general drizzle of chile fennel oil.

Serves 4