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Roasted Sweet Potato, Fennel & Hazelnut Salad
This is a great mid week lunch salad, it’s filling and easy to take on-the-go with you. There is something pretty special about the combination of flavours and textures here. The soft, sweet nature of the cinnamon infused sweet potatoes contrasts perfectly with the roasted fennel, light fluffy quinoa and the crunchy hazelnuts.
👥 2 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F.
2
Prepare the raisins and hazelnuts; boil the kettle and soak the raisins in hot water until needed. Bake the hazelnuts in the oven for ⏱️ 5-10 minutes until golden.
3
Cut the sweet potato into bite sized cubes.
4
Place into a deep baking dish with a drizzle of olive oil, salt, cinnamon and rosemary – stirring everything well with your hands to ensure that all sides of each cube are coated.
olive oil1 tablespoondried rosemary1 teaspoon
5
Next, slice the onion and fennel into large chunks, place in a separate baking dish and sprinkle with olive oil, salt and pepper - stirring everything well to ensure everything is coated.
onion1large fennel1olive oil1 tablespoon
6
Place both baking dishes in the oven for ⏱️ 35-40 minutes, stirring once or twice during this time.
7
While the sweet potato and fennel are cooking, cook the quinoa in 1 cup of boiling water, for about ⏱️ 12-15 minutes at a low simmer. Add a sprinkling of salt and a squeeze lemon juice to the water as it boils so that the quinoa absorbs the flavours.
large fennel1quinoa8 oz
8
When the sweet potato and fennel are cooked, take them out and leave to cool.
large fennel1
9
Once cool, add the fennel to the dish of sweet potato, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the hazelnuts, the cooked quinoa, and a sprinkling of salt.
large fennel1olive oil1 tablespoonquinoa8 oz
10
Give the whole lot a big mix to ensure all of the flavours coat everything.
11
Finally, top with a sprinkle of chopped parsley and serve.
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