ROASTED CARROT AND FENNEL SALAD

Preparation time:

35 mins

Seasonings used:

Sass

Summer is over and winter is just around the corner, but while we still have this random in-between weather, we also have an in-between salad! It’s got winter and summer vibes all in the one with the beautiful root veggies and warmth of the fennel and onion, accompanied by a fresh hit of lemon and mint straight from the garden!

Serves 2 as a side.

    What you need:
  • 1 bunch carrots, 2cm of tops left on (washed well)
  • 1 red onion, cut into eighths
  • 1 bulb of fennel, roughly cut
  • 2 Tbsp Sass Smokey Seasoning
  • 2 Tbsp extra virgin olive oil
  • ¼ cup pine nuts
  • 12 or so mint leaves
  • ½ lemon, to serve
    How to make:
  • Preheat the oven to 190c and line a baking tray. Lay the carrots, onion and fennel down and sprinkle with Sass Smokey Seasoning and drizzle with the olive oil. Cook for 30 minutes or until golden.
  • Meanwhile, toast the pine nuts in the oven until just golden and remove.
  • Once veggies are cooked, toss the vegetables, pine nuts and mint leaves in a bowl and serve with ½ a lemon.

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