Roast Fennel and Chicken Salad

This time last year I had never cooked with fennel bulb before. Now I use it all the time. I highly recommend it roasted! It fills the house with a delicious aroma, and the ends turn crispy like potato chips. This salad is super easy, with hardly any ingredients. It is my go-to salad when I can’t really be bothered cooking. Which doesn’t actually happen that often, let’s be honest.

Roast Fennel

Ingredients – serves 2 people

1 small bag baby spinach
2 small chicken breasts
1 fennel bulb
2 tbsp. sunflower seeds
3 tbsp. olive oil
Salt and pepper


Pre-heat oven to 180ºC.

Thinly slice the fennel bulb lengthwise, about half a centimetre thick. Lie the pieces on a non-stick baking tray, or use baking paper if you have it. Drizzle with 1 tbsp. of the olive oil and sprinkle with salt and pepper. On another tray, place the chicken breast and season with salt and pepper. Bake both the fennel and chicken  in the oven for 35 minutes.

Once done, shred the chicken using a fork. Toss the chicken, fennel, and spinach together in a bowl, then place the salad onto a plate. Sprinkle with sunflower seeds and drizzle with a little olive oil. As easy as that!