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

main dish winter winter

Total: 1 hr | Active: 20 min.

vegetarian, gluten-free, Low Carb, healthy and balanced

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Ingredients

for 4 people

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

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.

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