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. -