Sunday, 24 February 2013

Roast Fennel served with a baby leaf and beetroot salad


On Saturday, we went to the health food shop for the first time in ages and got some really nice things. I didn't want to waste any of the vitamins and flavours of these veggies and got to work on the first lot the same evening.




Roast Fennel and Potatoes

(serves 2)

500 g small potatoes
1 large fennel bulb
freshly ground black pepper
sea salt
2-3 garlic cloves
1 tsp. fennel seeds
extra virgin olive oil

1. Wash the potatoes and cut lengthways. Trim the fennel a little und cut the bulb into six sections. Finely chop the feathery fennel fronds and coarsely grate the garlic.

2. Add everything into a roasting tray or oven-proof dish, season, drizzle with oil, mix lighthly and bakc at 220 °C for about 40 mins.


Baby leaf and beetroot salad with balsamic and maple syrup dressing



1 bag baby leaf salad
1/2 large, raw beetroot

freshly ground black pepper
sea salt
2 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1/2 - 1 tsp maple syrup

1. Mix the ingredients for the dressing in a little bowl and set aside.



2. Wash the beetroot and grate coarsely. I didn't bother peeling this one – it just looked so lovely. Arrange the salad leaves and beetroot in a bowl and lightly mix with the dressing just before serving


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