Copyright John Paul Urizar
www.johnpaulurizar.com.au
Both fennel and pumpkin are bursting with healthy antioxidant phytonutrients, the other attraction being that they are both low in kilojoules. This roasted salad is delicious served with baked salmon, in line with the pink and orange theme, or with rocket tossed through it alongside grilled haloumi.
Preheat the oven to 180 degrees Celsius.
Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the marinade ingredients together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 30 - 35 minutes until the vegetables are tender.
Serve as an accompaniment to grilled meat of fish.
Note: Fennel contains a unique phytonutrient, anethole, which not only functions as an antioxidant but also as an anti-inflammatory agent.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 35 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 732 kj |
| Calories | 175 kcal |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 11 g |
| Total Protein | 3.8 g |
| Fibre | 4 g |
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