Roasted Fennel and Carrots with Chickpeas
Servings: 2 servings
Calories: 524kcal
Print Recipe
Add to Collection
Ingredients
- ⅓ cup (65 g) brown rice
- 10.5 oz (300 g) fennel bulb (1 medium-large fennel bulb without stems)
- 7 oz (200 g) carrot (baby carrots, imperator or nantes)
- 1 ½ cup (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- 1 tsp olive oil
- Salt to taste
- ½ tsp thyme, dried
- 2 tbsp water
Dressing and Toppings
- 1 ½ tbsp lemon juice
- 1 tsp honey
- 1 tsp olive oil
- 2 tsp water
- ¾ tsp cumin
- Salt to taste
- ½ tsp chili flakes
- 2 oz (55 g) low fat feta cheese
- 2 oz (55 g) baby spinach
- 1 large sprig fennel
Instructions
- Preheat the oven to 230 C / 450 F.
- Cook the rice according to package instructions.
- Cut the fennel bulb in half lengthwise. Remove a little bit of the base and then cut each half lengthwise into 6 wedges.
- If your baby carrots are a bit thick, cut them in half lengthwise. Otherwise leave them whole.
- Mix with olive oil, salt, thyme and water.
- Add the fennel, carrots and chickpeas to a baking sheet and drizzle with the seasoning. Toss to mix. Sprinkle salt and black pepper per taste.
- Bake for 25 minutes or until the fennel and carrots are tender (could be up 30 min depending on the oven). Turn the grill or broiler of the oven at the highest temp and bake until golden brown (about 3-5 minutes).
- Meanwhile in a small bowl mix lemon juice, honey, olive oil, water, cumin, chilli flakes and ¼ tsp of salt. Taste and add extra salt if necessary.
- On a large plate lay the baby spinach. On top place the roasted fennel, carrot and chickpeas. Finish with the honey dressing, crumbled feta and fresh fennel leaves from 1 sprig.
- Serve salad with cooked rice.
Nutrition
Calories: 524kcal | Carbohydrates: 86g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 1314mg | Potassium: 1576mg | Fiber: 19g | Sugar: 21g | Vitamin A: 19636IU | Vitamin C: 38mg | Calcium: 220mg | Iron: 7mg