Ingredients
- 8 baby fennel bulbs, with fronds attached
- 100 ml (3 1/2 fl oz) olive oil
- 2 oranges
- 1 red onion, halved and thinly sliced
- 100 g (3 1/2 oz/ 2/3 cup) pitted kalamata olives
- 1 tablespoon lemon juice
- 2 tablespoons chopped mint
- 1 tablespoon chopped flat-leaf (Italian) parsley
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Trim the fronds off the fennel and reserve. Remove the stalks and cut a slice from the base of each fennel bulb 5 mm (1/4 inch) thick. Slice each bulb into six wedges, place in a baking dish and drizzle with 60 ml (2 fl oz/1/4 cup) of the olive oil. Season well. Bake for 40-45 minutes, or until tender and slightly caramelised, turning once or twice during cooking. Remove from the oven and allow to cool.
2. Using a sharp knife, cut a thin slice off the top and bottom of each orange. Slice off the skin, removing as much pith as possible. Working over a bowl to catch the juices, slice down the side of an orange segment, between the flesh and membrane. Repeat on the other side and lift the segment out. Repeat with all the segments, then squeeze out and reserve any orange juice remaining in the membranes. Place the segments in another bowl with the onion and olives.
3. In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Season well.
4. Pour half the dressing over the salad, mix well and transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing and scatter the parsley and mint over the top. Chop the reserved fennel fronds, sprinkle over the salad and serve.
