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    Roasted Spring Vegetables with Herb Sauce

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    Roasted Spring Vegetables with Herb Sauce

    Serves: 3

    Ingredients

    • 2 heads of fennels
    • 2 red onions
    • 1 large butternut squash
    • 300g courgettes
    • 2 tbsp Meridian Organic Extra Virgin Olive Oil
    • 2 cloves garlic
    • Salt
    • Pepper
    • Sauce
    • 2 tbsp fresh coriander
    • 2 tbsp fresh parsley
    • The juice of ½ a lemon
    • 200g Yeo Valley Organic Healthy Crème Fraîche

    Method

    1. Thickly slice 2 heads of fennel. Peel and cut 2 red onions into wedges. Peel and deseed 1 large butternut squash, then cut into 3 cm chunks. Halve 300g courgettes lengthwise. Toss the vegetables in a roasting tin with 2 tbsp Meridian Organic Extra Virgin Olive Oil, 2 chopped cloves of garlic, salt and pepper. Roast for 25-30 minutes in a preheated oven at 200 ° C, gas mark 6, until the vegetables are brown and tender.
    2. Before serving, warm 2 tbsp each chopped fresh coriander and parsley, juice of ½ lemon, a 200g pot Yeo Valley Organic Healthy Crème Fraîche, and salt and pepper. Serve the vegetables with sauce drizzled over the top.

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