Turmeric Roasted Fennel with Sliced Orange, Chickpeas & Kale

 

 

 

 

 

Ingredients

Turmeric Roasted Fennel with Sliced Orange, Chickpeas & Kale - serves 4

  • 1 large orange
  • 1 fennel bulb
  • 1x 400g can chickpeas
  • 3 garlic cloves, halved
  • 1tsp turmeric
  • himalayan salt
  • 2tbsp olive oil
  • large bunch of curly kale
  • fresh coriander to garnish, optional
  • Dressing:
  • 1tsp fresh ginger, peeled and grated
  • 2tbsp olive oil
  • ¼ lemon, juice
  • pinch of himalayan salt

Method

  • Preheat the oven to 200°C (180°C fan)

    Cut fennel into 8 wedges, place into a bowl and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto 1 side of a baking sheet.

    Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with ½tsp turmeric, sea salt and ½tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30min stirring in between.

    Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min stirring in between.

    Mix all of the ingredients for the dressing.

    Once everything is baked, toss together and drizzle with the salad dressing.