Preheat an oven to 190C and line a large baking tray with baking paper.

Trim the carrots, leaving 1cm of stalk on the tops, wash well and drain.

Pick 1 cup of the leafy carrot tops, wash well, drain on paper towel, and set aside.

Toss the carrots with 2 tbsp of olive oil, season with salt and pepper then scatter evenly over the baking tray and roast for 15 minutes until just tender and starting to caramelise. Cool to room temperature

While they are cooking, trim the tops from the fennel, picking and keeping any leaf fonds for the salad. Cut the bulb in half then shave thinly with a knife or mandolin.

Combine in a bowl with the radish, mint, picked carrot and fennel tops, almonds, and dress with the lemon juice or vinegar and extra virgin olive oil. Season with a little salt and pepper, add the roasted carrots and toss everything gently to combine.

Serve the salad on a large platter with the Fresh Fodder Spicy Jalapeno, Garlic & Parsley dip spooned over.