Baby carrot, fennel, zucchini salad with yoghurt tahini dressing
Fennel would have to be one of the most underrated vegetables I think. It’s fairly seasonal so when it is actually the time for fennel it’s a great time for us to celebrate it.
Fennel is a rich source of polyphenol antioxidants and fiber and its taste whilst raw is quite strong, once cooked becomes quite gentle and mild. It’s scrumptious amongst other roasted vegetables then tossed with a tahini yoghurt dressing like in my recipe below – hope you love!
FENNEL CARROT BROAD BEAN SALAD WITH TAHINI YOGHURT DRESSING
Serves 4 as a side
Gluten free : Dairy Free : Vegetarian (Vegan option)
1 small bulb fennel, sliced 1cm thick, tops removed
2 (250g) zucchini, sliced in quarters lengthways
1 bunch dutch carrots, leaves removed
1 small red onion, peeled and cut into eighths
2 tablespoons extra virgin olive oil
1 cup (200g) cherry tomatoes, halved
2 cups bitter leaves such as rocket or sorrel
1/2 cup (55g) walnuts, roughly chopped
1/4 cup mint or parsley leaves, finely sliced
1/3 cup yoghurt (coconut or natural dairy)
1 tablespoon tahini
1 tablespoon water
sea salt and black pepper
Heat oven to 200C and line a large baking tray with greaseproof paper. Spread fennel, zucchini, carrots and red onion over the tray, drizzle with extra virgin olive oil, season with sea salt and toss to coat, then place in oven to bake for 30 minutes. Whilst veggies are baking whisk together ingredients for dressing in a small bowl and set aside. Once veggies are cooked, allow to cool for about 10 minutes then toss with dressing, tomatoes, rocket or sorrel, walnuts, and herbs, season with black pepper and serve.