Roasted Fennel with Orange

VeganRecipeRoast Vegetables

1 May

Written By The Salty Greek

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You’ll fall in love with this salad – not only in Summer but also Autumn, when fennel is perfect to roast.

This bright salad is the perfect base for weekday lunches – match it with a protein of your choice.

The fennel is more versatile than we give it credit for. The Salty Greek blends of herbs and spices – which includes rosemary, parsley, dill, basil, garlic salt and more – adds a rich flavour to the whole dish, and is as simple as a sprinkle.

Customise it

Try using black, brown, or wild rice, or a grain like freekah or bulgur as they will have earthy flavours and textures that ensures this salad has more longevity in your fridge.

Adding combinations of nuts will taste just as delicious too.

Ingredients

4 medium, Fennel Bulbs (keep the fronds for garnish)
3 Tbsn, Olive Oil for fennel
1 Tbsp, The Salty Greek for fennel seasoning
2 Oranges
1 Tbsn, Lemon Juice
1 Red Onion *
100g Kalamata Olives, pitted
2 tbsp, fresh chopped Mint and Parsley or 1 tbsp The Salty Greek
Optional:
Instead of fresh Red Onion, use our Pickled Red Onion recipe

Recipe Steps

Fennel

Pre-heat oven to 180.
Trim the fronds from the fennel and reserve.
Remove the stalks and slice each fennel into 6 wedges.
Place in a baking tray, drizzle with olive oil and season with The Salty Greek .
Bake for about 45 minutes or until the fennel is slightly caramelized.
Oranges ‘supreme style’
Start by slicing the top and bottom of the orange.
Then cut off the skins and remove as much of the white pith as possible.
Using a small sharp knife cut directly next to the membrane on one side of a segment, and then the other. By doing this it should let you remove the segment. Repeat until you’ve removed all the orange flesh.
Save any juice on the cutting board to add to the dressing.
Tip: To get a better idea of the technique visit YouTube
Assembly of the Fennel Salad
Combine the lemon juice, orange juice and The Salty Greek mix to make the dressing.
On a platter or shallow bowl, place the roasted fennel, top with olives, orange segments, onion, fresh herbs and dressing. Mix well.
Garnish the reserved fennel fronds.