Roasted fennel, green pea and rocket salad with goat cheese

Roasted fennel, green pea and rocket salad with goat cheese

By
From
How to Cook Healthily
Serves
1 for lunch or 2 as a side
Photographer
Issy Croker

This is a beautiful, vibrant, summery salad. Roasting vegetables and throwing them into salads can be so successful; the contrast of warm and cool is great. Fennel roasts beautifully.

Ingredients

Quantity Ingredient
1 fennel bulb
olive oil, for drizzling
45g rocket
2 handfuls frozen garden peas, defrosted
60g soft goat cheese
sea salt
black pepper

Method

  1. Preheat the oven to 200°C.
  2. Slice the fennel bulb into quarters lengthways, leaving the root intact so that the layers of each quarter hold together, and put into a roasting tray or dish. Drizzle with a little olive oil, sprinkle over a pinch each of salt and pepper and roast for 20–25 minutes until soft and turning golden brown at the edges; keep checking to avoid burning.
  3. Combine the rocket (arugula), peas and roasted fennel in a bowl. Crumble over the goat cheese and sprinkle over some cracked black pepper and a pinch of salt. Toss well.

Note

  • Salads

    Roasting and baking

    Perfect for lunch or as a side
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