Roasted Carrot and Fennel Salad
This wholesome, vibrant dish will give your salad menu a lift.
Ingredients
400g carrots, ½ lengthways & cut at an angle
1 red onion, cut into small wedges
400g fennel, cut into thin wedges
40g sunflower seeds
½ tsp coriander seeds, crushed
Pinch of chilli flakes
½ tsp smoked sweet paprika
1 tbsp sherry vinegar
½ tbsp fresh lemon juice
Oil of your choice
Salt & pepper
Mint leaves
Method
Preheat the oven to 180°C .
Place the carrots in one tray and the fennel and onion in an other. Drizzle with oil, season with paprika, and salt and pepper. Roast for around 30 mins, until tender but still has a bite. Leave to cool.
Toast the seeds and chilli flakes with 1 tbsp oil for about 2 minutes.
Once cool, add the vinegar, lemon juice, salt and pepper.
Combine the two trays and drizzle over the vinaigrette and toss to coat.
Add the mint and serve.
Roasted Carrot and Fennel Salad
This wholesome, vibrant dish will give your salad menu a lift.
This wholesome, vibrant dish will give your salad menu a lift.
This wholesome, vibrant dish will give your salad menu a lift.
Ingredients
Ingredients
400g carrots, ½ lengthways & cut at an angle
1 red onion, cut into small wedges
400g fennel, cut into thin wedges
40g sunflower seeds
½ tsp coriander seeds, crushed
Pinch of chilli flakes
½ tsp smoked sweet paprika
1 tbsp sherry vinegar
½ tbsp fresh lemon juice
Oil of your choice
Salt & pepper
Mint leaves
Method
Method
Preheat the oven to 180°C .
Place the carrots in one tray and the fennel and onion in an other. Drizzle with oil, season with paprika, and salt and pepper. Roast for around 30 mins, until tender but still has a bite. Leave to cool.
Toast the seeds and chilli flakes with 1 tbsp oil for about 2 minutes.
Once cool, add the vinegar, lemon juice, salt and pepper.
Combine the two trays and drizzle over the vinaigrette and toss to coat.
Add the mint and serve.
© Copyright Life & Soil 2025
© Copyright Life & Soil 2025
© Copyright Life & Soil 2025