Baby carrot, fennel and spinach salad
( SERVES 4 )
Photo by Babiche Martens
- Preheat the oven to 200C. Pour 2 Tbsp of olive oil into a large bowl, add the carrots and toss to cover. Slice the fennel and add - toss, season and then put on an oven tray and cook for 10 minutes.
- Slice the courgettes into thin strips. Heat a pan, add 1 Tbsp of olive oil and fry the courgettes in batches for a minute on each side, season.
- Put the carrots, fennel and courgettes in a bowl, add the spinach leaves, drizzle over the balsamic, the extra virgin olive oil then season and gently combine.