<\/a><\/span><\/strong><\/div>\n\u00bd tsp Olive Oil
\n10 Baby Carrots approx 250 gms
\n1 Large fennel bulb or 2 small
\nSalt and Pepper
\n2 Courgettes
\n1 Packet baby spinach leaves<\/p>\n
FOR DRESSING<\/u><\/strong><\/p>\n1 Tbsp Light Honey Mustard Dressing
\n1 tsp White Balsamic Condiment Mix<\/p>\n
METHOD<\/u><\/strong><\/p>\n\n- Pre heat oven to 200\u00ba C<\/li>\n
- Rub \u00bd tsp of olive oil in a baking dish<\/li>\n
- Trim and wash carrots and cut into half lengthways<\/li>\n
- Wash, trim and slice the fennel<\/li>\n
- Toss carrots and fennel around tray to lightly coat them with oil<\/li>\n
- Season and bake in oven for 10 minutes.<\/li>\n
- Slice courgettes into thin strips and add to oven tray<\/li>\n
- Cook another 10 minutes<\/li>\n
- Put carrots, fennel and courgettes into a bowl and add the spinach leaves<\/li>\n
- Toss through dressing.<\/li>\n<\/ul>\n
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Baby Carrot, Fennel and Spinach Salad - Nutrition Consultants<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\t\n\t\n\t\n