Roasted baby carrots and fennel bulb with avocado seeds and tahini yoghurt

April 17, 2016 (Last Updated: January 11, 2019)
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Roasted baby carrots and fennel bulb with avocado seeds and tahini yoghurt

Serves: 6
Cooking Time: 40 mins

Ingredients

  • ROASTED VEGETABLES
  • 400g baby rainbow carrots, scrubbed and some halved lengthways
  • 2 fennel bulbs, leaves removed and cut into 1cm wedges
  • olive oil, to drizzle
  • salt and freshly ground black pepper, to taste
  • TAHINI YOGHURT
  • 175g full-cream yoghurt
  • juice of 1 lemon
  • 1 garlic clove, peeled and minced
  • 60ml (¼ cup) tahini paste
  • 2 avocados, peeled, pitted and sliced
  • 2 handfuls seeds (any combination of sesame, pumpkin and sunflower seeds), toasted
  • lemon wedges, to serve
  • fennel leaves, to garnish
  • beetroot leaves, to garnish (optional)

Instructions

1

Preheat the oven to 180°C. Place the carrots and fennel wedges in a roasting tray, drizzle with olive oil and season to taste. Roast in the preparedoven until tender, 30 – 40 minutes.

2

For the tahini yoghurt, combine all of the ingredients in a small bowl.

3

To assemble the salad, arrange the roasted vegetables on platters topped with avocado slices, a sprinkle of seeds, lemon wedges for squeezing and fennel and beetroot leaves to garnish. Serve with the tahini yoghurt.

 

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April 17, 2016 (Last Updated: January 11, 2019) By
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