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Fennel, orange and olive salad


This winning combo is great with roast chicken.

Serves 6

Preparatio­n time 10 minutes Cooking time 30 minutes


• 2 fennel bulbs

• 1 red onion

• 6 young carrots

• 1 small orange

• ¼ cup (60ml) olive oil , plus extra for serving

• 1 tablespoon (15ml) honey

• ½ teaspoon (2,5ml) whole cumin seeds

• ½ teaspoon (2,5ml) whole fennel seeds

• 200g baby spinach, washed and patted dry

• 10 olives


Heat the oven to 200ºC. Cut the fennel bulbs into thin slices and the onion into thick slices. Halve the carrots. Spread out the veggies on a baking tray. Squeeze the juice of one orange half over the vegetables, drizzle the oil and honey over, and sprinkle the spices over. Season to taste with salt and freshly ground pepper. Roast the vegetables for 30 minutes or longer until soft and slightly caramelise­d. Place the spinach leaves in a salad bowl and top with the warm vegetables. Cut the remaining orange half into thin slices and arrange them, with the olives, on top of the vegetables. Taste and season once again with salt and black pepper if necessary. Drizzle with olive oil and serve immediatel­y. >

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