Quick Warm roasted fennel, lemon and walnut salad:


  • Warm Salad
    • Fennel bulbs x2
    • X3 garlic bulbs
    • x1 Red onion
    • 2 lemons
    • 250g walnuts
    • Cooked pasta for four people
    • A sprinkling of fresh parsley chopped at the end
  • 10 mins / cook 30 mins
  • Easy
  • 4
  • vegan-icon

Wash and cut the fennel bulbs into quarters. Add garlic slices, a lemon cut into quarters and sliced the red onion, add olive oil

Place all of them into an ovenproof dish and roast on 180 for half an hour.

On a separate metal tray place your walnuts and toast for a few minutes, checking not to burn them!

Use any leftover pasta or cook about two handfuls of dried with lots of salt and a dash of oil.

Place all together in a dish and squeeze the remaining lemon half over and toss a little oil over the top, season with a bit of salt and pepper and serve warm with a sprinkling of parsley on top.