• Roasted baby carrots and fennel bulb with avocado seeds and tahini yoghurt

    Serves: 6
    Cooking Time: 40 mins

    Ingredients

    • ROASTED VEGETABLES
    • 400g baby rainbow carrots, scrubbed and some halved lengthways
    • 2 fennel bulbs, leaves removed and cut into 1cm wedges
    • olive oil, to drizzle
    • salt and freshly ground black pepper, to taste
    • TAHINI YOGHURT
    • 175g full-cream yoghurt
    • juice of 1 lemon
    • 1 garlic clove, peeled and minced
    • 60ml (¼ cup) tahini paste
    • 2 avocados, peeled, pitted and sliced
    • 2 handfuls seeds (any combination of sesame, pumpkin and sunflower seeds), toasted
    • lemon wedges, to serve
    • fennel leaves, to garnish
    • beetroot leaves, to garnish (optional)

    Instructions

    1

    Preheat the oven to 180°C. Place the carrots and fennel wedges in a roasting tray, drizzle with olive oil and season to taste. Roast in the preparedoven until tender, 30 – 40 minutes.

    2

    For the tahini yoghurt, combine all of the ingredients in a small bowl.

    3

    To assemble the salad, arrange the roasted vegetables on platters topped with avocado slices, a sprinkle of seeds, lemon wedges for squeezing and fennel and beetroot leaves to garnish. Serve with the tahini yoghurt.