October 06, 2018
I love a warm salad with seeds and nuts during the darker months. One a beautiful Autumnal Day, like today, this salad can be wonderful served alongside your Thanksgiving lunch or as a starter. Bring the colours of the leaves to your table table with my warm and inviting Roasted Carrot and Fennel Salad with the fresh crunch of Granny Smith Apples.
2 tsp Fennel Seeds½ Fennel (thinly sliced)250 grams Chantenay carrots washed topped and sliced in half lengthwise8 Baby topped carrots whole (you can leave the top but only about a cm or so)2 small shallots or 1 large, peeled with ends trimmed and finely sliced2 extra-virgin olive (plus more to finish)Sea SaltGround Black Pepper1 Granny Smith Apple (cored and shaved thin, using a mandolin or a sharp knife)1 Handful Fresh Parsley (roughly chopped)½ Blood Orange (if not a regular orange will do)1 TBSP toasted sesame seeds1 TBSP toasted Pumpkin Seeds
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
To toast your Sesame and Pumpkin Seeds add them to a tin and place in your preheated oven for about 10 minutes until lightly toasted. Most of Pumpkin seeds will shed their dark outer shell. Keep a close eye on them as they can burn easily. Remove from the oven and set aside.
Heat a small pan over medium-low heat, add fennel seeds; shake pan back and forth a few times so they don’t burn or stick. Toast seeds for 3-4 minutes, until fragrant and slightly brown. Remove from heat and place in a mortar; once cooled, grind with pestle. Set aside
In a large bowl, combine all carrots, shallots, fennel, crushed fennel seed, olive oil, salt and pepper to taste. Turn out onto prepared baking sheet and roast in oven for 20-25 minutes, until lightly browned and tender. Set aside and let cool slightly.
On your plates lay the slices of fresh apple then arrange the roasted carrots, fennel etc on top sprinkle on the chopped parsley and toasted sesame seeds, then drizzle with olive oil and blood orange juice. Serve warm or at room temperature. Yum.
This is photographed with étoile home’s Hopi Napkin in Gold and Habitat’s Pinya side plate to add a little extra Autumn colour. To shop click on the links above.
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September 10, 2020
I was recently reminded of something we used to make at summer camp called Bannock, an easy bread recipe that can be made on a fire using the last embers in a frying pan or wrapped around a stick.
June 12, 2020
I love how modern yet rustic this tart looks, it's an impressive dessert for any occasion, delicious served warm with a dollop of vanilla ice cream and best of all it's really easy to make. You can replace the fruit and herbs with anything that's in season and voilà!
June 05, 2020