This simple and delicious recipe makes the perfect lunch to fill you up.
Nutrients per serving:
- 1 bulb of fennel
- 1 sweet potato
- 1 red onion
- 1 courgette
- Olive oil
- Salt & pepper
- 2 tsps of dried thyme
- 100g of rocket
- 300g of cherry tomatoes
- 50g of pine nuts
- 1 lemon, juiced
- 130g of quinoa
- Preheat the oven to 200oC (fan).
- Peel the red onion and chop the fennel, sweet potato, red onion and courgette into bite-sized chunks.
- Place them in a baking tray with a generous drizzle of olive oil, lots of salt and pepper, and the dried thyme. Mix it all together and roast in the oven for 35-40 minutes.
- Add in the cherry tomatoes for the last 25 minutes of cooking time.
While the vegetables cook, cook the quinoa for 12-15 minutes in salted boiling water until light and fluffy, then strain and leave to cool.
Heat a pan on the hob and dry fry the pine nuts until golden, being careful not to let them burn!
When all the veg is cooked, toss the vegetables, quinoa and rocket together in a large salad bowl. Squeeze over the lemon juice and another little drizzle of olive oil, then sprinkle with pine nuts before serving!
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