Baby marrow and fennel salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 butternuts, sliced into rings
3 T olive oil
2–3 t smoked paprika
2 t dried chilli
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
Ingredients aren't specified.
Ingredients aren't specified.

Cooking Instructions

Preheat the oven to 200°C.

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.

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.

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