Free Healthy Recipe - Garlic, Lemon & Chilli Fennel and Pumpkin

Dairy free, Gluten free, Wheat Free

Copyright John Paul Urizar

Both fennel and pumpkin are bursting with healthy antioxidant phytonutrients, the other attraction being that they are both low in kilojoules. This roasted salad is delicious served with baked salmon, in line with the pink and orange theme, or with rocket tossed through it alongside grilled haloumi.

1 bulb fennel, quartered
500 grams butternut pumpkin, cut into wedges (skin remaining)
1 red capsicum quartered and deseeded
3 cloves garlic, peeled and halved
½ bunch flat leaf parsley, roughly chopped
1 tbsp thyme

2½ tbsp olive oil
¼ tsp red chilli, finely chopped
1 small lemon, zest only

Preheat the oven to 180 degrees Celsius.

Bring a pan of water to boil and blanch the fennel for 2 minutes. Drain and blot dry. Combine the vegetables together in a bowl with the herbs. Combine the marinade ingredients together and toss through the vegetables to coat thoroughly. Arrange the veggies on a baking pan to roast for 30 - 35 minutes until the vegetables are tender.
Serve as an accompaniment to grilled meat of fish.

Note: Fennel contains a unique phytonutrient, anethole, which not only functions as an antioxidant but also as an anti-inflammatory agent.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 35 mins
Ready in: 45 mins

Suitable for:
Dinner, Side Dish
See also:
Artichoke and Caper Crusted Salmon
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Nutritional Information - Per Serve
Kj 732 kj
Calories 175 kcal
Fat 12 g
Saturated Fat 2 g
Total Carbohydrate 11 g
Total Protein 3.8 g
Fibre 4 g

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