Roast Vegetable, Fennel Top and Chickpea Salad

Name: Roast Vegetable, Fennel Top and Chickpea Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4-5 carrots, cut into large chunks; ½ head of cauliflower, separated into 4 segments; 1 tbsp cumin seeds; 1 can chickpeas; 1 packed cup of fennel tops, finely chopped; Salt; 1 packed cup of soft herbs (I used, parsley, dill and coriander); ⅓ cup greek yoghurt; 1 garlic clove, crushed; ½ lemon, juiced; ⅓ cup olive oil, more to roast the vegetables; ¼ teaspoon salt

Recipe by: Lachlan (Sohip Farmer & Foodie!)

serves 4 - 35min

It was the end of a long day on the farm and the fridge was looking pretty bare. I had some old carrots, a cauliflower, and the leftover tops of a fennel that all needed using up, I also happened to be rather hungry and tired so wanted dinner to be low fuss. Alas, this roast veg salad came to mind. I tossed the veg in oil, salt and cumin and popped it in the oven, blitzed the herbs with the other dressing ingredients, chopped the fennel tops, then roasted the chickpeas once the veg was done, tossed it all in a bowl, popped a few boiled eggs on the side and I was at the table in 30 minutes. It was a pleasant surprise just how delicious the combination of the caramelised vegetables, with the herby and fresh yoghurt, and the soft buttery chickpeas was.