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Warm Roasted Fennel Salad for Two

FOR THE ROASTED FENNEL:
2 large fennel bulbs
1 - 1 ½ tbsp extra virgin olive oil
½ tsp salt

FOR THE CARAMELIZED PUMPKIN SEEDS (PEPITAS)
½ cup raw pumpkin seeds
2 tbsp maple syrup
¾ tsp sea salt
¼ tsp ground black pepper
½ tsp extra virgin olive oil
FOR THE RED CABBAGE
1 tsp olive or vegetable oil
2 cups shredded cabbage
2 tbsp orange juice
¼ tsp salt
⅛ tsp black pepper

FOR THE ROASTED FENNEL
Preheat the oven to 400F

Line a large baking sheet with parchment paper ( you may need 2 baking sheets depending on the size of the fennel)

Cut off the fennel fronds. Cut the fennel in half vertically, and slice each half in ¼" thick slices. Transfer them to a bowl

Add the olive oil and salt and toss well, making sure the fennel gets well coated.

Arrange on the lined baking sheet and bake for 40 minutes or until tender

FOR THE CARAMELIZED PUMPKIN SEEDS (PEPITAS)
While fennel is cooking, combine the pumpkin seeds, maple syrup, salt, pepper and oil in a bowl and toss well. Transfer them to a skillet and cook over medium heat until golden. Let them cool

FOR THE RED CABBAGE
Heat the olive oil in a large skillet over medium heat. Add the cabbage, orange juice, salt and pepper, and cook for 3-5 minutes or until slightly tender (cook for longer if you prefer a more tender consistency)

Transfer the cooked cabbage to a large bowl and top with roasted fennel and pumpkin seeds

You may squeeze a little fresh lemon to the salad or add some balsamic vinegar or balsamic glaze

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