Baby carrot, fennel and spinach salad. Photo / Babiche Martens
Baby carrot, fennel and spinach salad. Photo / Babiche Martens
KEY POINTS:
Serves 4
2 Tbs extra virgin olive oil, plus approx. 2 extra
16 baby carrots
1 large fennel bulb or two small
4 courgettes
3 handfuls of spinach leaves or 1 packet of baby spinach
3 tsp white balsamic
Flaky sea salt and freshly ground black pepper
1 Preheat the oven to 200C.Pour 2 Tbs of olive oil into a large bowl, add the carrots and toss to cover. Slice the fennel and add, toss, season and then put on an oven tray and cook for 10 minutes.
2 Slice the courgettes into thin strips. Heat a pan, add 1tbs of olive oil and fry the courgettes in batches for a minute on each side, season.
3 Put the carrots, fennel and courgettes in a bowl, add the spinach leaves, drizzle over the balsamic, the extra virgin olive oil then season and gently combine.
