VIBRANT VEGGIE SIDE DISHES

I love vegetables and for me a nutrient filled side dish of beautifully prepared veg, bursting with flavour and freshness, is as important to a meal than the main dish which is why I thought I'd share a few recent side dish favourites.

Each dish is prepared in minutes yet tastes amazing and perfectly accompany just about any main!

A last note: I used to hate fennel but PLEASE give this braised fennel a chance, it will change your mind about this underrated vegetable forever!


COURGETTE, BASIL & ROCKET SALAD IN A LEMONY PARMESAN DRESSING


INGREDIENTS

• Juice of 1 lemon, about 3 Tablespoons
• 6 tablespoons olive oil
• 2 heaping Tablespoons of finely grated Parmesan
• Sea salt and black pepper to taste
• 4 courgettes
• 1 large handful rocket leaves
• 1 large handful basil leaves

METHOD

• Mix the lemon juice, olive oil, Parmesan, salt and pepper together for the dressing. 
• Thinly slice the courgette at an angle or use a mandoline.
• Put the courgette, rocket and basil in a small bowl and mix just enough of the dressing in to coat thinly and serve.

BRAISED FENNEL WITH ROSEMARY


INGREDIENTS

• 2 fennel bulbs
• 2 tbsp olive oil
• 200ml vegetable or chicken stock
• 1 Rosemary sprig
• A squeeze of lemon juice, 
• For serving salt and freshly ground black pepper

METHOD

• Cut the fennel into quarters or eighths, depending on size, and season with olive oil and salt.
• Preheat the oven to 180°C/Fan 160°C/Gas mark 4.
• Transfer the fennel to an ovenproof dish. 
• Pour in the stock and add the rosemary and seasoning. 
• Bake for about 25 minutes or until soft and tender. 
• If necessary, top up with more stock or water so the fennel doesn’t dry out. 
• Squeeze over some lemon juice before serving.

BALSAMIC GLAZED ROAST CARROT & BEETROOT ON A BED OF LEAVES


INGREDIENTS

• 1 pack of cooked beetroot, quartered
• 200g of carrots (if you can find these mini ones are super cute, otherwise cut into chunks similar in size to the beetroot)
• 150g rocket leaves

For The Balsamic Vinaigrette

• 2 tablespoon balsamic vinegar
• 2 tablespoon honey
• 1/4 cup olive oil
• Salt & pepper

METHOD

• For the Balsamic dressing add all the ingredients to a jar, close the lid and shake well to mix everything well.
• Clean and cut beetroot and carrots  into bite-size pieces.
• Preheat oven to 200 °C.
• Toss vegetables in in the above dressing. 
• Bake for 20 minutes or until cooked tender and is caramalized around the edges.
• Add veg to the bed of rocket and drizzle with leftover balsamic glaze.