Apple salad with roasted pumpkin and fennel


Serves 4

  • 250 g pumpkin flesh, cleaned
  • 3 Annurca apples
  • 1 fennel bulb
  • 60 g walnuts
  • 50 g raisins
  • 1 lime
  • 6 tbsp extra virgin olive oil
  • parsley 

  • salt and pepper


Dice the pumpkin, arrange on a baking tray lined with baking paper and season with 2 tablespoons of oil, salt and pepper. Bake in the oven for 20 minutes at 180°C, monitoring baking with a toothpick, then allow to cool.

Meanwhile, wash the apples and chop into small pieces. Thinly slice the fennel using a mandolin and tip all the ingredients into a salad bowl. Make an emulsion with the remaining 4 tablespoons of oil, the juice of the lime, the salt and pepper. Dress the salad, add the walnuts and raisins and mix well. Serve with fresh parsley.

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