4 Serves
45 Mins
Preheat your oven to 200°C.
Slice the fennel bulb and leeks. Place them into a roasting pan, drizzle with cooking oil, and season with salt and pepper. Toss thoroughly with your hands to ensure even coating.
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Vitamin E
3 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
197 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
323 mg / 4,700 mgSodium
727 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
7 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Roast the vegetables for 25 minutes, tossing halfway through to ensure even browning and softening.
Remove the vegetables from the oven and allow them to cool slightly. Add the broad beans and any desired dressing, tossing gently to combine.
Transfer the salad to a serving bowl, crumble the feta cheese over the top, and garnish with reserved fennel fronds.
59
g7
g30
g
