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Chickpea and fennel salad with bottarga (dried mullet roe)

Name: Chickpea and fennel salad with bottarga (dried mullet roe) recipe
Yield: 6
Ingredients: 1 large fennel bulb; 800.00g can chickpeas, rinsed, drained; Finely grated zest and juice of 1/2 orange; 20.00 ml extra virgin olive oil; 2 tsp chardonnay vinegar; 15g bottarga (dried mullet roe), finely grated; Juice of 1 lemon; 1 garlic clove; 80ml olive oil; 1/2 tsp smoked paprika

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P68 Chickpea and fennel salad with bottarga

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by Janina Allende

CHEF, PELLEGRINO 2000

May 02, 2023

This wispy chickpea salad is a tasty textural experience.

1 large fennel bulb
400g can chickpeas, rinsed, drained
Finely grated zest and juice of 1/2 orange
1 tbs extra virgin olive oil
2 tsp chardonnay vinegar
15g bottarga (dried mullet roe), finely grated

Chickpea puree

400g can chickpeas, rinsed, drained
Juice of 1 lemon
1 garlic clove
1/3 cup (80ml) extra virgin olive oil
1/2 tsp smoked paprika

Method

1.

For the chickpea puree, whiz all ingredients in a food processor until very smooth, adding 1-2 tbs cold water to adjust consistency. Season with salt flakes and freshly ground black pepper.
2.

Using a mandoline, finely shave the fennel bulb and place in an iced water bath for 20 minutes, so the fennel becomes extra crunchy and curly. Drain fennel and pat dry. Place in a bowl with the chickpeas, orange zest and juice, oil and vinegar. Season to taste and gently toss to coat.
3.

Spread creamy chickpea puree over a serving plate. Top with chickpea and fennel salad. Finish with grated bottarga.