Roasted Fennel and Orange Salad

Serves 4
8 baby fennel bulbs
5 tbsp olive oil
2 oranges
1 tbsp lemon juice
1 red onion
100g kalamata olives
2 tbsp mint, roughly chopped
1 tbsp parsley, roughly chopped

Preheat oven to 200°C.

Trim the fronds from the fennel. Remove the stalks and cut a slice off the base of each fennel 5mm thick. Slice each fennel into 6 wedges, put in a baking dish and drizzle with 3 tbsp olive oil. Season well. Bake for 40-45 minutes or until tender and slightly caramelized. Turn once during cooking. Allow to cool.

Cut a thin slice off the top and bottom or each orange. Using a sharp knife, slice off the skin and pith. Remove as much pith as possible. Slice down the side of a segment between the flesh and membrane. Repeat with the other sides and lift out segment. Do this over a bowl to catch the juices. Repeat with all segments and squeeze out any remaining juice.

Whisk the remaining oil into the orange juice until emulsified. Season well. Combine the orange segments with the onion and olives in a bowl and pour on half the dressing and add half the mint, mix well. Transfer to a serving dish and top with the fennel, drizzle with the remaining dressing. Scatter the parsley and remaining mint over the top and serve.

By Georgina White – Simply Sumptuous Foods

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