Feeds-6 people

Ingredients

• 1 bunch Basil-only the leaves and make sure the herbs are free of dirt
• 1 pound cleaned snap peasR
• 2 bunches of thin carrots
• 2 heads of slice fennel
• 4 oz Extra Virgin Olive Oil
• The juice of one lemon and one lime
• Fresh cracked black pepper and Sea salt to taste.

Method

• Place fennel and carrots on a cookie tray, season with salt and pepper and coat with olive oil.
• Roast the fennel and carrots at 350 degrees for about 45 minutes, until the vegetables are tender.
• Remove from the oven and let cool.
• In a sauté pan, sauté the snap peas at very high heat for about 2 minutes.
• Add the basil leaves to the peas and season with S&P
• Remove the peas from the pan and let cool.
• Once all the veggies are room temp, mix them in a large bowl, add citrus, S&P and serve.