Roast fennel, chickpeas and kale salad

Fennel is a vegetable with an aniseed flavour, but the taste becomes subtler by roasting it. Fennel is rich in vitamin C and is good for digestion.

INGREDIENTS

  • 1 fennel

  • 1 can of chickpeas

  • 3 cloves of garlic, finely chopped

  • 1 teaspoon of turmeric

  • Pinch of sea salt

  • 2 tablespoons of olive oil

  • 2 handfuls of kale

  • Fresh coriander to garnish

Dressing:

  • 1 teaspoon of fresh ginger, peeled and grated

  • 2 tablespoons of olive oil

  • Juice of ¼ lemon

  • Pinch of sea salt

PREPARATION

Preheat the oven to 200ºC.

Cut the fennel into 8 pieces and place in a large bowl together with half a teaspoon of turmeric, sea salt and half a tablespoon of olive oil and mix well. Place it on half of the baking paper.

Drain the chickpeas, pat dry and place in a bowl. Add the garlic, half a teaspoon of turmeric, a pinch of sea salt and half a tablespoon of olive oil and mix together well. Place this next to the fennel on the other half of the baking paper. Roast in the oven for 30 minutes, turn the vegetables halfway.

Wash the kale thoroughly, pat dry and mix with sea salt and a tablespoon of olive oil. Spread it on the baking paper and roast for 10-15 minutes in the oven.

Mix all the ingredients for the dressing.

When everything is roasted, place in a bowl and apply the dressing. Garnish with fresh coriander.

Enjoy your meal.