Fish can be replaced with chicken breast.
2. Slice leek, halve cherry tomatoes, peel and slice garlic. Toss in a roasting dish with 2 tsp sambal oelek, 1 tsp fennel seeds, 1/4 cup olive oil and 2 tbsp water.
3. Rub fish fillets with 2 tsp ground paprika and 1 tbsp oil. Place on top of vegetables and season with salt and pepper. Cover with foil and roast in oven for 15-20 minutes, or until cooked through.
4. Rinse carrot leaves (see notes). Pat dry and toss with 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
5. Divide roasted vegetables, roasted leek, tomatoes and fish between bowls. Top with dressed carrot leaves to serve.
baby potatoes 800g
thyme 1/2 packet
cherry tomatoes 1 punnet
fennel seeds 1tsp
sambal oelek 2tsp
garlic 4 cloves
white fish fillets 2 packets
ground paprika 2 tsp
red wine vinegar 1tbsp
From your pantry: Oil, salt & pepper