Roast Vegetable, Fennel Top and Chickpea Salad
Recipe by: Lachlan (Sohip Farmer & Foodie!) serves 4 - 35min It was the end of a long day on the farm and the fridge was looking pretty bare. I had some old carrots, a cauliflower, and the leftover...
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Cooking tools:
- Blender
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Serving bowl
Ingredients
- 4-5 carrots, cut into large chunks
- ½ head of cauliflower, separated into 4 segments
- 1 tbsp cumin seeds
- 1 can chickpeas
- 1 packed cup of fennel tops, finely chopped
- Salt
- 1 packed cup of soft herbs (I used, parsley, dill and coriander)
- ⅓ cup greek yoghurt
- 1 garlic clove, crushed
- ½ lemon, juiced
- ⅓ cup olive oil, more to roast the vegetables
- ¼ teaspoon salt
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