This one was supposed to be a side dish but ended up being the main course instead.
- 2 large carrots
- 1 Fennel Bulb
- 100g Samphire
- 50g Sliced Black Olives
- Handful of Rocket
Start by prepping the veg. Cut the ends off the carrot and then cut it lengthwise in half and in half again. For the fennel slice it into thickish slices. Add both to a roasting pan, season, drizzle with oil and roast at 220c for about 15 minutes. After 15 minutes add the samphire and olives and cook for another 10-15 minutes. Mix through the rocket before serving.
PG
Portly Gourmet 