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. 


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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

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