24 Mar Grapefruit & Roasted Fennel Salad

Grapefruit & Roasted Fennel Salad

Ingredients
4 tbsp olive oil
4 fennel bulbs, roughly chopped
2 red onions, sliced
10 baby carrots, peeled
Sea salt & white ground pepper
6 tbsp of French dressing
2 firm avocados, cubed
4 grapefruits, segmented
1 bunch watercress
Soft fetta cheese

Method
Pre heat oven to 180c, combine olive oil, fennel, onions and carrots, lightly seasoned. Linda a roasting tray with baking paper, roast vegetables for 15 minutes at 200c, then allow to cool down. Build dressing in a large mixing bowl. Toss in roasted vegetables, mix well. Serve on a large platter followed by avocado, grapefruit, watercress and feta. Serve at once.

Serves 4 – 6
Recipe by Chef Dale Sniffen