Baby Carrot, Fennel and Spinach Salad
½ tsp Olive Oil
10 Baby Carrots approx 250 gms
1 Large fennel bulb or 2 small
Salt and Pepper
2 Courgettes
1 Packet baby spinach leaves
FOR DRESSING
1 Tbsp Light Honey Mustard Dressing
1 tsp White Balsamic Condiment Mix
METHOD
- Pre heat oven to 200º C
- Rub ½ tsp of olive oil in a baking dish
- Trim and wash carrots and cut into half lengthways
- Wash, trim and slice the fennel
- Toss carrots and fennel around tray to lightly coat them with oil
- Season and bake in oven for 10 minutes.
- Slice courgettes into thin strips and add to oven tray
- Cook another 10 minutes
- Put carrots, fennel and courgettes into a bowl and add the spinach leaves
- Toss through dressing.
