Roasted Carrot & Fennel Salad with Orange & Walnuts

This is a salad, but not a sad salad. The carrots and fennel are roasted until sweet and caramelised. The orange adds brightness. The walnuts add crunch. It's the kind of lunch that feels like you've done something nice for yourself.

Why it's gut-friendly: Carrots and fennel are both rich in fibre and gentle on the digestive system. Fennel is particularly good for reducing bloating and soothing the gut. Walnuts provide omega-3s. Olive oil is anti-inflammatory.

Ingredients (Serves 2):

• 4 large carrots, peeled and cut into batons
• 1 large fennel bulb, sliced
• 2 tbsp olive oil
• Salt and pepper
• 1 orange, segmented (reserve the juice)
• 50g walnuts, roughly chopped and lightly toasted
• A large handful of rocket or mixed leaves

For the dressing:

• 2 tbsp extra-virgin olive oil
• 1 tbsp reserved orange juice
• 1 tsp honey or maple syrup
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan).
2. Toss the carrots and fennel with the olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, until tender and caramelised at the edges.
3. Meanwhile, whisk the dressing ingredients together in a small bowl.
4. To assemble, arrange the rocket on a platter or in bowls. Top with the roasted vegetables, orange segments, and walnuts.
5. Drizzle with the dressing and eat warm or at room temperature.