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. ---------------------------------------------------------------------------
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