(0 item) - $0.00

You have no items in your shopping cart.

Fennel, Beetroot, Chestnut & Pumpkin Salad

Fennel, Beetroot, Chestnut & Pumpkin Salad

Serves 2 as a main or 4 as a side

500g pumpkin, cut into medium sized pieces

2 medium beetroot

1 bulb fennel, sliced into thin wedges (fronds reserved for decoration)

75g Bio Dried Whole Chestnuts

Extra virgin olive oil (EVO) for roasting

salt & freshly ground black pepper

Sabato Tahini Dressing


Preheat oven to 180˚C.  Wrap beetroot in tinfoil and cook for 1 1/2 hours until tender. Place the pumpkin and fennel in a roasting dish, drizzle with EVO, season with salt and pepper and cook for 30 minutes or until tender. Remove from the oven and allow to cool.

Skin pumpkin and cut into 2cm cubes. Skin beetroot (use gloves if preferred) and cut into thin wedges. Combine the pumpkin, fennel and chestnuts together carefully and plate. Add in the beetroot wedges and dress with tahini dressing.  Decorate with snipped fennel fronds. Do not mix beetroot with other ingredients as it will colour everything purple.

There are no products matching the selection.


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.