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Baby marrow and fennel salad

By Hannah Lewry
4
Easy
15 minutes
35 minutes

Ingredients

  • 2 butternuts, sliced into rings
  • 3 T olive oil
  • 2–3 t smoked paprika
  • 2 t dried chilli flakes
  • 1 t ground cumin
  • 1 t ground coriander
  • 2 bulbs fennel
  • ½ tub crème fraîche
  • 2 T olive oil
  • ½ lemon
  • green olives, chopped, for serving
  • 350 g Woolworths baby marrow spaghetti

Method

1. Preheat the oven to 200°C.

2. Slice 2 butternuts into rings. Toss with and season, olive oil then roast for 30 minutes. Remove from the oven and toss with 2–3 t smoked paprika, 2 t dried chilli, 1 t ground cumin and 1 t ground coriander, then roast for a further 10–15 minutes.

3. Thinly slice 2 bulbs fennel and chop the tops. Combine ½ tub crème fraîche with 2 T olive oil, the juice of ½ lemon and season to taste. Toss with the fennel and baby spinach.

4. Serve with the butternut, chopped green olives, 350 g Woolworths baby marrow spaghetti and remaining crème fraîche.