Roasted fennel and carrot salad

Name: Roasted fennel and carrot salad
Prep time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 600 g carrots; 2 fennel; 4 tbsp olive oil; 6 sprigs thyme; 1 tsp fennel seeds; 1 tsp salt; 2 sour apples; 15 g Micro greens (e.g. mild); 2 tbsp lemon juice; 4 tbsp plain yoghurt; 1 tbsp water; salt and pepper to taste

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Roasted vegetables

600 g carrots, lengthwise in quarters

2 fennel, cut into wedges

2 tbsp olive oil

6 sprigs thyme

1 tsp fennel seeds, crushed

1 tsp salt

Salad

2 sour apples, thinly sliced

15 g Micro greens (e.g. mild)

2 tbsp lemon juice

2 tbsp olive oil

4 tbsp plain yoghurt

1 tbsp water

salt and pepper to taste

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How it's done

Roasted vegetables

Mix the carrots, fennel, oil, thyme, fennel seeds and salt on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 220°C. Remove, serve on a platter.

Salad

Garnish the roasted vegetables with the apples and micro greens. Combine the lemon juice with all the remaining ingredients, drizzle on top.

How-tos

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«Roasted fennel and carrot salad»

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4 people

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