Roasted Winter Salad with Lemon and Chilli. This warming winter salad is as cleansing as it is delicious. Serve on its own for a satisfying lunch, or partnered with any number of dishes, for the ultimate winter feast.
⅓ cup olive oil
500g baby onions, peeled and halved
1kg medium fennel bulbs, trimmed and cut in 2cm slices (about 4)
2 tsp fennel seeds
1 tsp chilli flakes
2 x 10g chicken-style stock cubes
⅓ cup lemon juice
3 cups kale, coarsely chopped, approximately ½ bunch
1 head broccoli, trimmed, sliced and chopped (optional)
1 apple, sliced
½ cup roasted hazelnuts, halved
150g goat’s cheese, broken into pieces
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
2 tsp Dijon mustard
Preheat oven to 180˚C. Heat 2 tablespoons of the oil in a flameproof roasting pan over a medium heat. Add onions, fennel, fennel seeds and chilli flakes. Cook, stirring occasionally for 7-10 minutes, or until golden.
Combine stock cubes, 1½ cups boiling water and lemon juice. Season with salt and pepper. Cover tightly with foil. Cook in pre-heated oven for 35 minutes. Remove foil. Cook for a further 40 minutes or until golden and tender.
Meanwhile, place kale on a large baking tray. Drizzle with remaining oil and season with salt and pepper. Toss to combine. Cook in same oven, tossing once, for 15 to 20 minutes or until just becoming crisp. If using, blanch broccoli by covering it with boiling water and allow to sit for 2 minutes. Rinse in cold water and drain.
Combine in a large bowl the kale, apples, hazelnuts, goat’s cheese (add broccoli if using) and the dressing.
To make dressing, whisk ingredients in a jug. Season with salt and pepper.
To serve, arrange warm fennel and cooking juices on a serving platter. Top with salad. Serve warm.
Tip Lemons and chillies are a classic combination. They make a tasty pickle, using ground mustard seeds, turmeric, lemon juice and green chillies.