Spanish Charred Fennel, Orange And Olive Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 small fennel bulbs, trimmed & fronds kept for garnish
• 4 tablespoons olive oil
• 2 large oranges, peeled and cut into segments
• 2 tablespoons fresh orange juice
• 1 red onion, peeled, halved and thinly sliced
• 100 g black olives
• salt
• fresh ground black pepper
• 2 tablespoons fresh mint, roughly chopped

Recipe

• 1 pre-heat oven to 200c/400f/gas 6.
• 2 trim the feathery green fronds form the fennel and reserve for the garnish.
• 3 remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
• 4 place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
• 5 roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (turn them once or twice during cooking.).
• 6 allow them to cool.
• 7 peel and slice the oranges into segments, making sure there is no membrane or pith on them. add the finely sliced red onion and olives to the orange segments.
• 8 whisk the remaining oil with the orange juice and season well.
• 9 add half of the chopped mint leaves to the vinaigrette, mix well.
• 10 pour half the dressing over the orange mixture and gently mix.
• 11 when you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
• 12 drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
• 13 finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
• 14 great served with barbequed poultry or meats, especially duck or lamb.