Raw and Roasted Carrots and Fennel (Alison Roman), a recipe by tinataste - Little Chefs

Ingredients

• 1 large fennel bulb, halved lengthwise and divided
• 1 bunch small carrots with tops, scrubbed
• 1 bunch scallions, halved crosswise and divided
• 1 lemon (3 tbsp lemon juice)
• Cilantro (1 cup of tender leaves + stems, chopped from 1 bunch)
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 5 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup toasted unsalted pistachios, chopped