Roasting fennel brings out a beautiful natural sweetness, combine this with delicious microgreens, tangy capers as well as a bunch of other wonderful salad ingredients making it an unbelievably tasty salad.
- 1x fennel bulb
- 1/2 a small punnet of cherry tomatoes chopped in half
- 5 x handfuls of microgreens
- 4x handfuls of spinach leaves
- 1 x avocado
- 1/4 cup of capers
- Salt, pepper & olive oil
Trim the stalks and roots off the fennel bulbs and halve each bulb lengthwise. Slice each half into 2cm thick slices/wedges.
Place the fennel slices in a baking tray (lining it with baking paper if you want). Drizzle with the olive oil and sprinkle with salt, then roast in the oven for 40-45 minutes at 200 degrees, until softened, edges are golden & slightly caramelised.
Once the fennel is cooked, assemble the salad: Spread the spinach onto a platter or a big bowl, followed by the microgreens, then add the roasted fennel, avocado, cherry tomatoes, and capers. Add salt and pepper to taste. Drizzle olive oil over salad. Toss to combine if desired, serve and enjoy