I haven’t done a food post in ages but I was so pleased with how tonight’s dinner turned out that I had to share! Thanks to our chickens we now have plenty of eggs and so I’ve been on the lookout for ways to use them up that don’t involve just making cakes, as tempting as that is. During one of my regular Pinterest scrolls I saw a pin for a roasted veg hash topped with a poached egg and thought I’d conjure something up. Voila! Roasted fennel and carrot salad with Serrano ham and egg. I was worried that the fennel would be a little over-powering but it actually gave a really nice flavour to the salad, especially combined with the carrots and the saltiness of the ham. We are trying to eat more grains and pulses so I added some lentils and black quinoa (I was lazy and got the ready to eat stuff).
Ingredients (Serves 2)
1 pack or 10-12 Baby carrots
1 fennel bulb
Handful of mint
2 large handfuls rocket
5 slices serrano ham
2 tablespoons lentil and quinoa mix (optional but tasty!)
Salt & pepper
I left the carrots as they were and sliced the fennel in strips about 1cm wide after discarding the stalks. I drizzled some olive oil and added some salt and pepper and covered the dish with foil before cooking it at 180C for 20 minutes. After turning the vegetables, I added the mint and cooked it uncovered for another 10 minutes. I mixed in the lentils and popped it back in the oven for a couple of minutes just to warm the lentils.
I only learnt how to poach an egg last year at the grand old age of 32! I bring the water to the boil, then set it to simmer before stirring it to create a kind of whirlpool. Then I tip the egg in (much easier to pop it in a small cup first) and cook for exactly 3 minutes. I pop them on a piece of kitchen roll when I take them out to get rid of some of the water.
I mixed the veg and rocket together and then added the ham and crumbled on the feta. I didn’t include a quantity for the feta because to be honest I just did it until I thought “That looks about right!”. Popped the eggs on top and added pepper to taste.
It was probably one of the nicest dinners I’ve had recently, even if I do say so myself! I’d love to know if you decide to give it a go.