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