|400 g||carrots — baby|
|400 g||fennel — baby, bulbs|
|200 g||leeks — baby|
|4||cabbage — halved|
|2 Tbs||mustard — seeds|
|1/3 cup||fresh chillies — 573|
|250 g||pancetta — cubed|
|sea salt and freshly ground black pepper|
Preheat the oven to 180°C. Place the vegetables on a baking tray, sprinkle with mustard seeds and drizzle with olive oil. Season and bake in the oven for 30 minutes, or until tender.
Heat a frying pan, cook the pancetta until crispy, drain on paper towel.
Place the vegetables on a platter, sprinkle with pancetta.
Words and image: Fairlady
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.