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Pumpkin & fennel salad
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Satisfying Mediterranean salad, perfect as a side or main dish.
Ingredients:
  • 300g butternut pumpkin, peeled, deseeded, cut into 2cm wedges
  • 2 small bulbs fennel, cut into 1cm slices
  • 18.20 gm olive oil
  • Salt & freshly ground pepper
  • 400g can cannellini beans, drained, rinsed
  • 1 radicchio, trimmed, torn into pieces
  • 85g olive
  • 40.00 ml balsamic dressing
Instructions:
  • 1. Preheat the oven to 200°C and line a baking tray with non-stick baking paper. 2. Spread pumpkin and fennel on the tray, drizzle with olive oil, sprinkle with garlic, salt, and pepper. 3. Roast for 30-35 minutes, tossing occasionally, until golden and tender.
  • Mix together the beans, radicchio, olives, warm pumpkin, and fennel. Drizzle with balsamic dressing and enjoy right away.

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