Raw Fennel, Lime + Currant 'Salsa' with Roasted Root Vegetables

Following on from the roasted theme of 'Roasted' in this Fennel + Rhubarb Autumn Salad, where we used light full-of-flavour vegetables roasted to intensify their flavour, we are going to roast off some roasted vegetables - cut in about 1.5cm cubes so that it roasts at the same time.

I was lucky enough to find a pomegranate on the weekend, so after I was finished splattering all over my cream tiled floor, I was stoked that there were some left over to add a juicy punch to the butternut pumpkin, beet and leek.

With the more traditional root vegetables I like to make sure I am serving it one of three things to help digestion...

1.  Quite heavily spiced protein (or a nice amount of cinnamon, cayenne and cumin in a tahini dressing)

2.  Something fermented - like the garlic flower mix of fermented vege from Buchi

3. A raw side of digestive supporting vegetables - in this case salad of fennel and lime salad - but the rocket pesto is great too.  

 

Fennel, Lime + Currants with Roasted Root Vegetables

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Raw Fennel, Lime + Currant 'Salsa' with Roasted Root Vegetables

Serves 2

Ingredients

  • 1/2 small butternut pumpkin, 1-2 cm dice
  • 2 small (1 medium) beetroot, 1-2 cm dice
  • white part leek, 1 cm slices
  • slurp coconut oil
  • good pinch pink salt

For the side salad

  • 1/2 head fennel, cored and finely sliced (and finely chopped fronds)
  • juice of one lime
  • 1 tablespoon dried currants
  • handful baby spinach

Method

1. Preheat oven to 180.  Prepare veges in a single layer on a cookie tray covered with unbleached parchment paper.  Drizzle with olive oil and salt.  Roast in over for 20mins.  Check, and if required, roast for another 10.

2.  In the mean time combine the side salad ingredients and give it a little massage (you can read more about my love of massaging vegetables here haha).

3.  When veggies are roasted, take out of oven and pour the fennel mix all over the top.  You can decorate with some pomegranate if the market allows!

 
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If you loved this recipe, I have a feeling you may like to check out my 15 Minute Miso + Maple Glazed Eggplant, or perhaps my Insurance Policy Green Smoothie