Roasted Carrot & Fennel with Caramelised Onion

Name: Roasted Carrot & Fennel with Caramelised Onion
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 50 g pine nuts; ½ tsp cumin; 2 clove garlic; 3 tbs olive oil; 1 tbs red wine vinegar; 1 fennel; 2 carrot; 1 red onion; 1 tin chickpeas; 1 lemon; 1 tbs coriander; 50 g dried currants; 70 g rocket; ½ block fetta cheese; salt; pepper

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This colourful veggie delight is filled to the brim with produce from all over the spectrum – we have members from the veggie, fruit, spice, dairy, herb, and legume families. Together they make for wonderful textures and mesmerising flavour combinations. Talk about an incredible recipe!

Allergens:

Pine Nut

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

50 g

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

½ tsp

cumin

2 clove

garlic

fennel

carrot

red onion

1 tin

chickpeas

lemon

1 tbs

coriander

50 g

dried currants

70 g

rocket

½ block

fetta cheese

(Contains: Milk;)

Not included in your delivery

3 tbs

olive oil

1 tbs

red wine vinegar

salt

pepper

Nutritional Values

per serving

Calories2120 kcal

Fat22.4 g

of which saturates8.5 g

Carbohydrate35 g

of which sugars14.7 g

Dietary Fibre0 g

Protein30.5 g

Sodium0 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Bowl

•Small Bowl

Cooking Steps

PDF

Preheat the oven to 200ºC/180ºC fan-forced.

Place the pine nuts on an oven tray with baking paper and toast for about 2-3 minutes or until brown - be careful, they burn quickly! Remove and reserve for later.

In a small bowl mix the cumin, garlic, olive oil, and red wine vinegar well to make your dressing. On the same baking tray, place the carrots, fennel, and onion then dress the vegetables with the cumin dressing, toss them around well to make sure they are well coated. Place them in the oven on the top shelf for 25 minutes. Remove from the oven and transfer to a large salad bowl.

Mix through the chickpeas, lemon juice, coriander, currants, rocket, and toasted pine nuts. Season well with salt and pepper and then at the last minute toss through the fetta. Divide between plates and get stuck in! Did you know? Fennel was used by the Romans as a food, medicine, and to prevent obesity.