Warm Salad of Pan-roasted Vegetables
drizzle of olive oil, for the pan
one wedge of red cabbage
1/2 small fennel
3 radishes, chopped into wedges
a handful of dill fronds
two large handfuls of silverbeet (chard) leaves, or spinach, roughly chopped
salt + pepper
one large handful of rocket
drizzle of balsamic vinegar + olive oil
a chunk of fetta, or a boiled egg, or toasted nuts and seeds
Heat a large frying pan over medium heat.
Roughly chop the cabbage and fennel into wedges a couple of inches thick.
Drizzle the pan with olive oil and add the cabbage and fennel. Cook for 5 – 8 minutes, turning every so often until the edges are starting to caramelise.
Add in the radish wedges, and fry for another 2 minutes.
Add in the dill and roughly chopped silverbeet plus a good pinch of salt and pepper. Cook just until the silverbeet is just wilted.
Pop the rocket into your lunch bowl. Add the roasted vegetables on top. Drizzle the whole lot with a little balsamic vinegar and extra olive oil.
Top with the fetta and enjoy.