Name: Roasted baby carrots and fennel bulb with avocado seeds and tahini yoghurt
Cook time: 40 min
Yield: 6
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)

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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

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.

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

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.