https://www.lifestylefood.com.au/recipes/26101/roasted-fennel-green-pea-and-rocket-salad-with-goat-cheese

LifestyleFOOD.com.au

This is a beautiful, vibrant, summery salad. Roasting vegetables and throwing them into salads can be so successful; the contrast of warm and cool is great. 

Ingredients

  • 1 fennel bulb

  • olive oil, for drizzling

  • 45g (1½ oz) rocket (arugula)

  • 2 handfuls frozen garden peas, defrosted

  • 60g (2oz) soft goat cheese

  • sea salt and black pepper

Method

  • 1.

    Preheat the oven to 200°C/400°F/Gas mark 6.

  • 2.

    Slice the fennel bulb into quarters lengthways, leaving the root intact so that the layers of each quarter hold together, and put into a roasting tray or dish. Drizzle with a little olive oil, sprinkle over a pinch each of salt and pepper and roast for 20–25 minutes until soft and turning golden brown at the edges; keep checking to avoid burning.

  • 3.

    Combine the rocket (arugula), peas and roasted fennel in a bowl. Crumble over the goat cheese and sprinkle over some cracked black pepper and a pinch of salt. Toss well.

Notes

This is an edited extract from 'How to Cook Healthily' by Dale Pinnock published by Hardie Grant Books RRP $39.99 and is available in stores nationally.

Photographer: © Issy Crocker

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings