Slow-Roasted Apple, Fennel and Chestnut Salad
A slow-roasted salad that is hearty, fresh and scrumptious.
Equipment
- 1 Palm Peeler See my amazon store for this (see notes for the link)
- 1 Knife I use Smeg, also in my amazon store
- 1 Baking tray
- Parchment Paper
- Oven
- Chopping Board
Ingredients
- 1 Fennel sliced (do not use the stalks)
- 1/4 Purple onion diced
- 2 Small red apples sliced
- 4 Chinese chestnuts peeled
- Handful of Sun-dried tomatoes diced
- 1 Green bird's eye chilli chopped
- 1 Red bird's eye chilli chopped
- 4-5 tbsps Avocado oil
- 2 tbsps Balsamic cream
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic powder
- 1 tsp Red chilli flakes
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Dried basil
Instructions
- In a parchment lined baking tray, add all of the ingredients and stir together
- Roast in the oven for at 100 degrees Celsius, for 45 minutes to 1 hour.
Notes
Amazon store: https://www.amazon.com/shop/theveggiewifey