Ginger-Scallion Tabbouleh with roasted chili

Method

1. Start by prepping your olive oil, lemon, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the tabbouleh, and cook until deeply browned and aromatic.
4. Stir in the olive oil along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with toasted nuts right before serving.
6. Plate it up while hot and pass extra at the table.