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Roasted Carrot & Fennel with Caramelised Onion

Roasted Carrot & Fennel with Caramelised Onion

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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!

Tags:Gluten free
Allergens:Tree NutsMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

50 g

pine nuts

(ContainsTree Nuts)

½ tsp

cumin

2 clove

garlic

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

(ContainsMilk)

Not included in your delivery

3 tbs

olive oil

1 tbs

red wine vinegar

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2120 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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.

3

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.

4

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.