Fen­nel, or­ange and olive salad

go! Platteland - - PLATTELAND DINNER CLUB -

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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