This fresh and spring like roast veg salad is super tasty and uses seasonal veg–griddled courgette and roast fennel and the crispiest roast potatoes. Delicious!
I served the vegetables and potatoes on a bed of amazing pea pesto–it’s simple but really delicious, healthy and a gorgeous vibrant green.
I know I’ve been posting lots of fennel recipes recently but I love it’s peppery flavour and when roasted and caramelised it’s just fantastic added to salad, risottos, pastas, etc
You can serve this warm or cold/room temperature–I think both work really well. This dish is pretty substantial, so it’s great on its own or with some flatbreads, good olive oil, olives and being me, I’d probably add some hummus to the mix.
Why I love roast veg salads;
You might have noticed that I packed a lot of my salads with roast veg and I lean towards warm salads rather than leafy greens. As much as I like them and think about creating something leaf based–suddenly I find the roast veg has snuck in.
Swaps and tips;
Other delicious roast veg combinations–aubergine, red peppers and roast tomatoes.
The crispy potatoes are so good but they can be swapped for roast cubed sweet potato.
Swap out the basil for more of a classic pea and mint option.
Other ways to use the pea pesto;
On toast–on its own or layer up the flavours. I like; a combination of cashew cheese and the pea pesto, or with some dukka sprinkled on top.
Perfect speedy pasta sauce.
Dollop onto jacket potatoes.
Other recipes you might like;
Gram Flour Crepes with Braised Peas, Asparagus and Little Gem
Crispy Coconut Cauliflower with Minty Peas & Pita
Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad
This fresh and spring like roast veg salad is super tasty and uses seasonal veg–griddled courgette and roast fennel and the crispiest roast potatoes. Delicious!
Prep time: 15 minutes mins
Cook time: 40 minutes mins
4-6 servings
5 from 2 votes
Ingredients
For the roast veg
- 1 fennel sliced
- 1 tbsp olive oil
- Pinch sea salt flakes
- 750 g organic new potatoes
- 2 tbsp olive oil
- 1 tsp sea salt flakes
For the courgettes
- 3 small or 2 large courgettes sliced into strips
- 2 tbsp olive oil
- Sea salt
For the pea pesto
- 3 tbsp pine nuts toasted
- 500 g peas defrosted by running them under a hot tap
- 3 tbsp extra virgin olive oil
- 2 big handfuls basil
- Juice 1 lemon
- 3 tbsp nutritional yeast
- 1 clove garlic peeled
- 1 tsp sea salt flakes
Toppings–optional
- Fresh herbs
- Dukka or gomashio
Instructions
To roast the veg
Pre heat your oven to 180c
Add the fennel to a roasting tray, then toss in olive oil and salt. Roast for approx 35-40 minutes until tender.
Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil and salt. Roast for approx 50- 60 minutes until crispy on the outside.
To griddle the courgette
Add the courgettes to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. Season and set aside.
To make the pea pesto
Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash.
To serve
Add a layer for pea pesto to a serving plate, pile on the roast veggies! Add any additional toppings.
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More Recipes with Courgettes, Potatoes, Fennel or Peas
Crispy Tofu and Veg Stacks with Pea Puree and Lemon Herb Sauce
Tofu Finger Sandwich with Minty Peas and Tartar Sauce
Cauliflower, Parsnip and Roast Garlic Puree with Crispy Roast Potatoes and Fennel Slaw
Discuss this Recipe with Niki
6 Responses
This looks a delicious recipe. What is nutritional yeast? Can I just leave it out or substitute something else
Reply
Hi Julie
Its de-actived yeast – gives a cheesy flavour.
If you can’t get any – just leave it out.
Love
Niki xxxReply
Made this and it was incredible, also have your book which is a total joy and endlessly inspiring.Reply
Hi Lindsey
Thats brilliant and thank you so much!
Much love
Niki xxxReply
We had this last night, it was absolutely delicious, thank you Niki xReply
Brilliant, so happy you enjoyed Jude!
Love
Niki xxxReply
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