Serves 4 as a side

This is a delicious salad, perfect at this time if year when there is a lot of fennel and Spring carrots at the markets. The flavours and textures are so good! We recently had this with roast chicken and some stir fried greens with garlic and chilli.

Pomegranate molasses and Greek yoghurt are a great addition. Subbing the grains for Puy style lentils or chickpeas is also very good. Lots of options!

4-6 carrots or a bunch of carrots, peeled and cut into long pieces
1 large fennel bulb or two small , reserving a little of the fronds for garnish
2 T olive oil
2 tsp red wine vinegar
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
salt and pepper

1/2 cup of a grain or whatever grain you like – freekeh, brown rice, barley, buckwheat, farro etc
half cup of toasted sunflower seeds
1/2 cup of herbs -I used coriander leaves and fennel fronds
2-3 T tahini – I like Forty Thieves
1-2 T extra virgin olive oil
juice of 1-2 lemons

Clean the carrots and trim the ends. Cut into long spears if using large ones. Cut the fennel into 6-8 wedges depending on the size. Toss together with the olive oil, red wine vinegar and the spices and roast in a hot oven until caramelised and tender; about 30-40 minutes.

Meanwhile, cook the grain you are using in boiling slightly salted water until tender, this takes about 15-20 minutes. Drain well and cool a little and then squeeze in some lemon juice, extra virgin olive oil and season. If you have any herb stalks, cut them up finely and add them in too, add some leaves if you have enough.

Arrange the roast vegetables on a serving plate, spoon over the warm grains. Squeeze over the juice of half a lemon. Season. Drizzle over the tahini and finish with the coriander leaves and fennel fronds and the toasted seeds. Yum!