• Rose

Roast Fennel,Onion and Pumpkin

Serves 2 - 4

 

2 -3 fennel bulbs

1 red onion

1 buttercup pumpkin - I used ¼ to serve 2. Although I roasted the whole thing to have for the week to use in salads.

Handful microgreens or salad mix

Sweet chilli sauce

Oil

Salt & Pepper


Bostock chicken sausages (optional)


Start by slicing your pumpkin into wedges. Place in a large bowl and drizzle with oil, salt and pepper. Give a good toss and then place on a roasting dish. Roast for 20-30 minutes until fork tender. Turn half way if they are looking crispy on one side.

Quarter fennel and slice onions, drizzle oil in a large pan and place fennel cut side down in pan, add onions around fennel. Option to do this on the BBQ. The less you move them the more quickly they will brown rather than soften. Let it sizzle a few minutes until the fennel is looking golden on both cut edges. Transfer to a roasting dish and place in the oven for 15 minutes until the fennel is fork tender in the toughest part of the stalk.


Cook sausages if using.


To assemble the dish place 2 slices of pumpkin on each plate, drizzle with sweet chilli sauce, top with fennel, onion and micro greens. A nice idea would be to sprinkle some toasted nuts and seeds.


Season to taste and enjoy!!



 






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