Roasted Carrots, Spiced Pumpkin Seeds & Tahini Yoghurt
From the Field Kitchen
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40 Minutes
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Serves 4 as a starter 2 as a main course
20 minutes
Serves 2
What you'll need…
- 1 fennel bulb
- 1 tablespoon olive oil
- 1 tablespoon black olives
- 1 garlic clove
- 1/2 lemon
- small handful parsley
- small handful basil
The method
1
Slice the fennel length ways into 1cm pieces.
2
Finely chop the olives and herbs. Juice the lemon and crush the garlic clove.
3
Heat a griddle pan or BBQ. Cover the fennel in olive oil ensuring it is coated well.
4
Place onto the pan and cook for 5 minutes on each side until golden brown.
5
To make the dressing, combine the olives, olive oil, herbs, lemon and garlic in a bowl.
6
Lay the fennel onto a platter and pour over the dressing.
7
Enjoy warm or at room temperature!
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