Baked Fennel & Cashew Nuts
2 fennel bulbs
150g cashew nuts
3 tbs avocado oil
100ml cider vinegar
Himalayan pink salt
Here’s a really interesting side dish that’s a refreshing change to your boiled veg. Fennel is usually associated with Italian dishes, but what isn’t well know is just how full of flavonoids, folates, potassium and vitamin C it is. This makes for not only a really flavoursome dish but one that’s so full of antioxidants and goodness, your skin and taste buds will both thank you for cooking it up.
- Cut the stalks and ends off your fennel bulbs and then using a potato peeler peel off the outer layer. From top to bottom cut the bulbs into slices.
- In a large baking tray, toss with the avocado oil and cider vinegar. Season with salt and pepper and then bake for 25 minutes in an oven heated to 190C. Keep tossing to prevent the fennel burning.
- Roast your cashew nuts in a frying pan until golden brown then crush using your pestle and mortar.
- Toss the crushed nuts with your baked fennel and serve.