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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.

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