If you need a slightly more filling salad this is a great option. It also goes great served with some griddled hallumi or crumbled feta.
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
-6
|
Ingredients
Ingredients
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Instructions
- Preheat oven to 180oC
- Leaving the skin on, cut the squash in half lengthways, scoop out the seeds and slice it into crescent shaped slices about 1cm thick
- Spread them out in a roasting tin and scatter with coconut oil
- Roast for about 30 minutes, giving a little jiggle after 5 to coat the squash in the oil and turning over at about the halfway point
- Meanwhile, fry the fennel in some more coconut oil until it goes golden then turn and fry for another minute
- Add the anise seeds, lemon zest, lemon and orange juice, put a lid on and cook gently for about 20 minutes until the liquid is absorbed and the fennel is soft
- Add a pinch of salt and pepper
- Mix together the dressing ingredients
- Arrange the salad leaves in a dish or plate, top with the squash and fennel, poor over the dressing and sprinkle with the pomegranate seeds
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