Roast fen­nel, cous­cous and cavolo nero salad

donna hay - Fresh + Light - - Fresh Saladwinterwintersalads -

2 cloves gar­lic, crushed

2 ta­ble­spoons honey sea salt and cracked black pep­per

1kg fen­nel bulbs, trimmed and thinly sliced 2 ta­ble­spoons ex­tra vir­gin olive oil

½ bunch cavolo nero ( Tus­can kale)

1½ cups (300g) whole-wheat cous­cous+ 1½ cups (375ml) boil­ing water

⅓ cup (50g) raisins

2 ta­ble­spoons black chia seeds

½ cup (40g) finely grated parme­san, to serve

zesty lemon dress­ing

⅓ cup (80ml) lemon juice 2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon honey Pre­heat oven to 200°C (400°F). Place the gar­lic, honey, salt and pep­per in a large bowl and stir to com­bine. Add the fen­nel and toss to coat. Place on a large oven tray lined with non-stick bak­ing pa­per and driz­zle over 1 ta­ble­spoon of the oil. Cook for 15 min­utes or un­til golden and ten­der. Place the cavolo nero and re­main­ing oil in a bowl and toss to coat. Place on top of the fen­nel and cook for 5 min­utes or un­til crispy.

To make the zesty lemon dress­ing, place the lemon juice, oil and honey in a small bowl and whisk to com­bine.

Place the cous­cous and boil­ing water in a large heat­proof bowl, cover with plas­tic wrap and set aside for 10 min­utes. Use a fork to fluff up the grains. Add the raisins, chia seeds and dress­ing. Toss to com­bine.

Di­vide the cous­cous mix­ture, fen­nel and cavolo nero be­tween bowls and sprin­kle with the parme­san and pep­per to serve. SERVES 4. + Whole- wheat cous­cous is avail­able from health food stores and spe­cialty gro­cers.

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