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Roasted Fennel and Apricot, Raspberry and Pecan Nut Salad

For 2 persons. Preparation time : 10 minutes and cooking time. Difficulty: 2/5.


  • 10 apricot halves
  • 12 raspberries
  • 1 small fennel bulb
  • 2 handfuls rocket
  • 1 tablespoon pecan nuts


  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil
  • Salt, pepper
  • 1 pinch ground cumin

Chop the fennel bulb into slices about 1cm thick and roast in a splash of olive oil.

Also roast the apricot halves.

Make up the salad dressing by mixing together all the ingredients.

Arrange the salad on a flat serving dish and drizzle over the dressing.

Bon appétit!