Added To Bag
View bag
ITEM NOT ADDED

This product is sold only in limited numbers per customer. You cannot add more items to your shopping bag.

Food

CITRUS-BAKED FENNEL AND QUINOA SALAD

 
Serves 3 people
Cooking time 30–45 minutes
 
Vegetarian, gluten-free and egg-free

Recipe Invite a spring feeling to your kitchen with a fresh, mouthwatering salad from ARKET spring menu. Sweet notes of citrus-baked fennel marry with protein-rich quinoa and a satisfying zing of fresh cheese with dill and chive pesto.

Chef Martin Berg composed this naturally gluten-free, vegetarian salad as a perfect lunch proposition to enjoy on your own or with company. With a few simple steps, you can now prepare it at home. To make the salad vegan, replace the fresh cheese with your favourite dairy-free alternative.   

Recipe Ingredients

2 large fennel bulbs 
2 oranges (1 sliced, 1 zested and juiced) 
300g cooked quinoa (150g uncooked quinoa) 
250ml + 2tbs olive oil 
50g chives 50g dill + a few leaves for garnish 
200g cream cheese 
70g spinach 
70g romaine, cut in strips 
70g rocket 
45g walnuts, coarsely chopped 
1/2 large lemon, juiced and zested 
Freshly cracked pepper 
Salt to taste

Method Citrus-baked fennel and quinoa salad

step 1 Cut each fennel bulb into 6 wedges. Place them in a deep oven-safe dish or baking tray. Zest and juice 1 orange and add it to the dish together with 2tbs olive oil, salt and pepper, and mix until evenly coated. Bake at 170°C for 30–45 minutes or until tender.

step 2 Bring salted water to a boil. Add 150g quinoa and simmer for 10 minutes. After 10 minutes, turn off the stove. Let quinoa soak for 10 more minutes. Strain and pour cold water until cooled down.

step 3 Cut the dill stems off, cut the chives in half. Throw them in a blender together with 250ml olive oil and 7g salt, and mix until smooth. This pesto will keep in the fridge for 4 days.

step 4 Mix 200g fresh cheese with 40g dill & chive pesto. Add the lemon juice and salt to taste. Mix the ingredients together in a mixing bowl with a rubber spatula. Set aside.

step 5 Rinse the salad, cut romaine into 1cm strips. Mix and set aside in the fridge while you prepare the rest of the ingredients.

step 6 Cut the ends off and peel the orange with a knife. Cut it in half and then slice it.

Step 7 How to assemble

 

Spread the cheese around the bowl, ARKET style. Add the salad mix, pieces of fennel and orange slices. Sprinkle the quinoa around and top with chopped walnuts, chive & dill pesto and lemon zest. Finish off with some freshly picked dill, milled pepper and salt flakes.

Our vegetarian recipes § Search
BAKED SWEET POTATOES WITH APPLE SALSA
ARKET SEMLA
ROASTED BEETS WITH KALE AND PARMESAN
Roasted aubergines and heritage tomatoes
FESTIVE MATCHA DESSERT
SAFFRON AND ALMOND COOKIES
Holiday ginger snaps
Cinnamon bun pudding
arket Lemon iced tea
Carrot smoothie
Pan-fried pointy cabbage
Beetroot hummus and lettuce snacks
The hearty ARKET soup
Guide to a perfect salad
ARKET Café cookies
Flavoured yellow pea hummus

Guide to a perfect sandwich

 

 

Soy tahini dressing
Pickled vegetables

Baked shallots

Tomato and roasted pepper salad
ARKET Sprinkle mix
Citrus baked fennel and quinoa salad
Rhubarb compote with olive oil
Baked white asparagus
Steamed spinach with chives dressing
arket café cook book
Essential products for men, women, children and the home § Search
Women
Men
Children
Homeware
Baby
Travel
Resale
About ARKET

editorial Selected reading

People

ARKET and Apartamento Bookshop

For the launch of the ARKET and Apartamento Bookshop, a collaborative pop-up touring Berlin, Stockholm, Paris and Barcelona throughout 2024, the Apartamento editorial team invited photographer Iris Humm to capture some day-to-day scenes and moments at their head office.

 

 

RECIPE

BAKED SWEET POTATOES WITH APPLE SALSA

Introducing a new seasonal recipe from Martin Berg, our head chef at the ARKET Café. Baked sweet potatoes with fresh and herby apple salsa, a lighter vegan dish for weekday dinners or suitable as a side on the Sunday brunch table.

 

care

TAKE CARE OF YOUR PRODUCTS

Longevity is at the core of our brand. If our clothes are used beyond their first wearer, we have done something right. Designing for circularity starts at the drawing table – and extends to guiding customers on how to take care of our products.