Baby carrot, fennel and spinach salad

Babiche Martens

Ingredients

2 Tbsp	Extra virgin olive oil, plus 2 extra Tbsp
1	Fennel bulb, 1 large or 2 small (Main)
16	Baby carrots (Main)
4	Courgettes
3 handfuls	Spinach leaves, or 1 packet of baby spinach (Main)
3 tsp	White balsamic vinegar
1 to taste	Sea salt flakes
1 to taste	Ground black pepper

Directions

1. Preheat the oven to 200C. Pour 2 Tbsp of olive oil into a large bowl, add the carrots and toss to cover. Slice the fennel and add - toss, season and then put on an oven tray and cook for 10 minutes.
2. Slice the courgettes into thin strips. Heat a pan, add 1 Tbsp of olive oil and fry the courgettes in batches for a minute on each side, season.
3. Put the carrots, fennel and courgettes in a bowl, add the spinach leaves, drizzle over the balsamic, the extra virgin olive oil then season and gently combine.