580 Remuera Road, Remuera, Auckland
09 522 1776

Baby Carrot, Fennel and Spinach Salad

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.

 

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