On colder nights, this warming salad is the perfect accompaniment to a savoury roast. 

Words & recipes: Ruth Pretty  Styling & photographs: Carolyn Robertson

INGREDIENTS

2 small/medium fennel bulbs, fronds removed and chopped, bulbs trimmed, halved, cored and cut into 1cm thick wedges
200g to 250g baby carrots, washed and trimmed
½ cup extra virgin olive oil
350g green olives (stones in)
finely grated zest and juice of 2 oranges
1 teaspoon fennel seeds
½ teaspoon flaky sea salt
pinch of freshly ground
black pepper
1 small dried red chilli
1 bay leaf
1 rosemary sprig

METHOD

Heat oven to 200°C. Cook fennel bulbs and carrots for 3 to 4 minutes (until al denté) in a pot of boiling water over a medium heat. Refresh under cold water, drain and put in a baking dish.

Add oil, olives, orange zest and juice, fennel seeds and salt and pepper. Gently toss together, then put the chilli, bay leaf, chopped fennel fronds and rosemary sprig on top. Bake for 8 to 10 minutes or until the vegetables are just tender. Serve warm with Roasted Almonds with Smoked Paprika.

Serves 6

Roasted Smoked Paprika Almonds

Heat oven to 150°C. Bake 250g blanched almonds for 20 minutes or until light golden brown. Toss with 1 teaspoon olive oil, 1 teaspoon smoked paprika and 2 teaspoons flaky sea salt. Return to the oven for another 2 to 3 minutes to dry slightly. Serve immediately or store in an airtight container.

Makes 250g

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