Tangy fennel and artichoke salad with olives and caper berries

By: Randi Glenn
From: Thrive on Five
Serves: 2
Photographer: Dan Jones

A great alternative to a Greek salad. The large caper berries provide a salty and tangy contrast to the sweetness of the roasted vegetables. This is good alongside white fish.

Ingredients

Quantity	Ingredient
1/2	fennel bulb, cut into bite-sized pieces, (80g)
1	large red onion, cut into bite-sized pieces, (160g)
160g	chestnut mushrooms, cut into bite-sized pieces
1	courgette, cut into bite-sized pieces, (160g)
1/2	red pepper, cut into bite-sized pieces, (80g)
2 tablespoons	olive oil
a few	thyme leaves
	sea salt
	freshly ground black pepper
80g	black and green olives, halved
12	large caper berries
1	unwaxed lemon, finely grated zest and juiced
handful	basil leaves
4 tablespoons	roughly chopped parsley leaves
80g	wild rice
handful	cherry tomatoes, halved
4	marinated artichoke hearts, cut into bite-sized pieces

Method

Preheat the oven to 200°C.
Place the fennel, onion, mushrooms, courgette and red pepper in a roasting tray, drizzle with the oil, sprinkle on the thyme, salt and pepper and roast for about 45 minutes until all the vegetables are cooked. Stir halfway through.
Meanwhile, cook the rice according to packet instructions. Drain and set aside.
When the vegetables are cooked, mix in the tomatoes, artichokes, olives, caper berries and lemon zest. Now mix these with the rice and stir in the lemon juice and herbs.
Serve warm or cold.

Tags:: Healthy; five a day

Tangy fennel and artichoke salad with olives and caper berries

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