Salad of Roasted Fennel, Chilli and Sweet Potato

Serves 4

Preperation Time <15 mins

Cooking Time 15-20 mins

Ingredients

  • 2 Small fennel bulbs, sliced
  • 1 Sweet potato, peeled and cut into 1 inch pieces
  • 4 Whole large red chillies
  • 1 Head of garlic
  • Zest from 1 lemon
  • Olive oil for cooking
  • Sea salt and freshly ground black pepper
  • 1 Bunch of rocket
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Balsamic vinegar
  • 4 tbsp Virgin olive oil

    • Directions

  • Preheat oven to 180°C.
  • Place fennel, sweet potato, chillies, whole garlic cloves and lemon zest in a bowl.
  • Drizzle with olive oil, salt and pepper and mix until coated.
  • Spread on a baking tray and cook in pre-heated oven until vegetables are tender and have caramelised a little.
  • When cool mix with rocket and pumpkin seeds, dress with balsamic vinegar and olive oil to serve.

    • Tips: This salad can be very versatile, you can uses your preferred choice of salad leaves.