to salad - Roasted fennel & lemon salad with turmeric walnuts

Roasted fennel & lemon salad with turmeric walnuts
recipe from The Yoga Kitchen by Kimberly Parsons
serves 2-4
recipe type: to lunch, to salad, to serve on the side
cuisine: dairyfree, glutenfree, vegan, plant-based

what you need:

for the walnuts

50g raw honey, use rice syrup for a vegan option
pinch chilli flakes
1/2 teaspoon ground turmeric
1/4 teaspoon sea salt
100g raw walnuts, halves

for the salad
2 lemons, halved lengthways, pips removed and cut widthways into slices
4 fennel bulbs, trimmed and cut into wedges lengthways
1 tablespoon melted coconut oil
sea salt
50g pea shoots
handful tarragon leaves, roughly chopped

what to do:
Preheat the oven to 170°C. Line a baking tray (baking sheet) with baking paper (parchment paper).
Place the honey, chilli flakes, turmeric and sea salt in a small bowl and whisk together adding a touch of water to help loosen and create a thick paste.
Add the walnuts and stir until well coated.
Spread the walnuts out on the prepared baking tray and roast in the oven for about 15–20 minutes or until golden and crunchy but still a little sticky.
Remove from the oven and set aside.

Increase the oven temperature to 200°C.
Bring a small saucepan of water to the boil, then add the lemon slices and blanch for 2 minutes. Drain well, then place the blanched lemon slices and the fennel wedges in a bowl with the 1 tablespoon of the coconut oil and a sprinkling of sea salt.
Gently coat the lemon and fennel in the coconut oil and sea salt. Line 2 baking trays with baking paper.
Place the mixture on the prepared baking trays and roast in the oven for roughly 20–25 minutes or
until the lemons have dried out a little and the fennel is cooked through.
Remove from the oven and allow to cool. You may like to cook the lemons a little longer if needed.

Toss the pea shoots and tarragon through the lemon and fennel pieces and serve scattered with the sticky turmeric walnuts.