serves
2
prep
25 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 tsp fennel seeds
- 2 bunches baby carrots, scrubbed and sliced in half (or 1 bunch large carrots, sliced in half and then in quarters)
- 2 small eschalots, ends trimmed and sliced into 1 cm lengths
- 2 tsp extra virgin olive oil, plus extra, to finish
- sea salt and freshly ground pepper
- 1 red apple, cored and shaved thin (using a mandolin or a sharp knife)
- handful of parsley leaves, roughly chopped
- juice of ½ blood orange
- 1 tbsp sesame seeds, toasted
Instructions
Preheat oven to 180ºC. Line a rimmed baking tray with baking paper. Set aside.
Heat a small frying pan over medium-low heat. Add the fennel seeds and toast for 3–4 minutes or until fragrant and slightly brown; shake pan back and forth a few times so they don't burn or stick. Remove from heat and place in a mortar. Once cool, grind with the pestle. Set aside.
In a large bowl, combine the carrots, eschalots, crushed fennel seeds, olive oil and salt and pepper to taste. Turn out onto the prepared baking tray and roast in the oven for 20–25 minutes or until lightly browned and tender. Set aside and let cool slightly.
In a serving bowl, combine the roasted carrots and eschalots with the shaved apple. Toss in the chopped parsley, drizzle with the blood orange juice and extra olive oil, and scatter over the toasted sesame seeds. Taste and adjust the seasoning.
Serve warm or at room temperature. Enjoy!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
