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!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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.