PREP TIME: 10mins COOKING TIME: 30mins

Fennel and carrots might not scream ‘Exciting’ but the additions of some spice, pesto and crispy chickpeas elevates this salad into something else.I have added my recipe for NO WASTE GREEN PESTO using carrot tops.

SERVING SUGGESTION

This salad would go fantastic as part of a mezze table with

Serves 4 as a side or 2 as a main, either warm or chilled

INGREDIENTS
  • 2 bunches rainbow carrots (normal small size carrots would be perfect too)
  • 2 medium bulbs fennel – trimmed *
  • 1 x 400g can chickpeas rinsed & drained
  • 1 tablespoon smoked sweet paprika
  • 2 teaspoons fennel seeds
  • 2 teaspoons sumac plus extra to serve
  • some goats cheese feta (opt)
  • pomegranate seeds (opt)
  • 1 tablespoon honey
  • salt & pepper
  • good olive oil

Carrot Top Pesto

  1. 1 cup raw carrot greens chopped
  2. 3 tablespoons toasted sunflower seeds  (toasting opt)
  3. 3 tablespoons parmesan or nutritional yeast
  4. a bit of lemon zest or
  5. 2 tablespoons olive oil
  6. salt + pepper to taste
  7. pinch of crushed chilli flakes (opt)

 

METHOD
  1. Preheat oven to 200c
  2. Place the carrots, fennel, fennel seeds and sumac on a large oven tray, season with salt & pepper and generous drizzle of oil and toss to coat.
  3. Roast for 30min or until the carrots and fennel are tender, leave to cool – taste and season to perfection – adding a the honey.
  4. Place the chickpeas, a generous drizzle of oil and the paprika on a separate oven tray and toss to combine, place in the same oven to roast, stirring halfway, for about 25 minutes or until crisp.
  5. CARROT TOP PESTO: pulse all the ingredients together until you have a rough paste – season with salt, pepper and lemon zest

To serve, place the carrots and fennel on a serving dish, top with the crispy chickpeas, crumbled feta, honey, scattered pomegranate seeds, micro herbs and a few pinches of sumac. Serve the pesto on the side or drizzle over the salad.

KITCHEN NOTES

How to prep FENNEL here

SUMAC – NEW INGREDIENT

  • Sumac has a lovely red colour and a tangy taste and essential in middle eastern cooking, think lemon & lime – you can find it at Olive Branch Deli and I think Woolies too just make sure its not irradiated. HERE

Print Friendly, PDF & Email

PREP TIME: 10mins COOKING TIME: 30mins

Fennel and carrots might not scream ‘Exciting’ but the additions of some spice, pesto and crispy chickpeas elevates this salad into something else.I have added my recipe for NO WASTE GREEN PESTO using carrot tops.

SERVING SUGGESTION

This salad would go fantastic as part of a mezze table with

Serves 4 as a side or 2 as a main, either warm or chilled

INGREDIENTS

  • 2 bunches rainbow carrots (normal small size carrots would be perfect too)
  • 2 medium bulbs fennel – trimmed *
  • 1 x 400g can chickpeas rinsed & drained
  • 1 tablespoon smoked sweet paprika
  • 2 teaspoons fennel seeds
  • 2 teaspoons sumac plus extra to serve
  • some goats cheese feta (opt)
  • pomegranate seeds (opt)
  • 1 tablespoon honey
  • salt & pepper
  • good olive oil

Carrot Top Pesto

  1. 1 cup raw carrot greens chopped
  2. 3 tablespoons toasted sunflower seeds  (toasting opt)
  3. 3 tablespoons parmesan or nutritional yeast
  4. a bit of lemon zest or
  5. 2 tablespoons olive oil
  6. salt + pepper to taste
  7. pinch of crushed chilli flakes (opt)

 

METHOD

  1. Preheat oven to 200c
  2. Place the carrots, fennel, fennel seeds and sumac on a large oven tray, season with salt & pepper and generous drizzle of oil and toss to coat.
  3. Roast for 30min or until the carrots and fennel are tender, leave to cool – taste and season to perfection – adding a the honey.
  4. Place the chickpeas, a generous drizzle of oil and the paprika on a separate oven tray and toss to combine, place in the same oven to roast, stirring halfway, for about 25 minutes or until crisp.
  5. CARROT TOP PESTO: pulse all the ingredients together until you have a rough paste – season with salt, pepper and lemon zest

To serve, place the carrots and fennel on a serving dish, top with the crispy chickpeas, crumbled feta, honey, scattered pomegranate seeds, micro herbs and a few pinches of sumac. Serve the pesto on the side or drizzle over the salad.

KITCHEN NOTES

How to prep FENNEL here

SUMAC – NEW INGREDIENT

  • Sumac has a lovely red colour and a tangy taste and essential in middle eastern cooking, think lemon & lime – you can find it at Olive Branch Deli and I think Woolies too just make sure its not irradiated. HERE

Print Friendly, PDF & Email