Nutritional values per 2 serving:

calories 383, protein 19g, fat 45g (saturated 14g), carbs 65g (sugar 33g), sodium 665mg

INGREDIENTS

• 2 fennel bulbs, halved lengthways
• 4 large carrots, peeled and halved lengthways
• 1 tsp sea salt
• 8 sprigs thyme
• 130g reduced fat mozzarella cheese, grated
• 1 tbsp (10g) Parmesan cheese, finely grated
• 1 tsp fresh thyme leaves, chopped
• ½ tsp lemon zest, finely grated
• 2 tbsp (30ml) extra virgin olive oil
• 1 tbsp (15ml) fresh lemon juice
• sea salt and freshly ground black pepper
• parsley for garnish (optional)

METHOD

• Pre-heat the oven to 200 C.
• Add the fennel, carrots, salt and thyme sprigs to a large saucepan and cover with hot water. Bring to the boil, then reduce to a simmer. Cook until the vegetables are just tender, about 12 to 14 minutes.
• Remove and place on kitchen paper to drain, placing the fennel cut side down.
• Mix together the mozzarella, parmesan, thyme leaves and lemon zest.
• In another bowl mix together the olive oil, lemon juice, and salt and pepper to taste. Add the fennel and carrot and gently toss to coat.
• Place the fennel and carrot, cut side up, in a baking dish and pour the remaining dressing.
• Place a quarter of the cheese in the centre of each fennel halve.
• Roast for 20 to 25 minutes, or until the cheese is bubbling and golden brown.
• Serve garnished with parsley (optional), a drizzle of extra virgin olive oil and a grind of black pepper.

CLICK HERE TO GET THE MENU

[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food