Amy Lloyd

October 10, 2017

INGREDIENTS

• 2 fennel bulbs, stalks removed

• 1 Tbsp fennel leaves

• 100 ml olive oil

• 2 oranges

• 1 red onion, halved and thinly sliced

• 1 tablespoon lemon juice

• Handful fresh mint, chopped

• Handful fresh parsley, chopped

• 1/3 C pecans, chopped

• Sea salt

• Black pepper

METHOD

-Preheat oven to 200°C.

-Remove the stalks from the fennel bulbs, set aside the leaves to use at a later step.

-Cut fennel into wedges, place on a baking dish and drizzle with 60mL olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes, turn and bake for another 10-20 minutes or until tender and slightly caramelised. Remove from the oven and allow to cool.

-Peel and remove the skin from each orange. Using a sharp knife, gently remove each orange segment from their skin. Work over a bowl to catch any orange juice. Place the orange segments in a bowl together with onion, herbs, pecans and fennel leaves.

-In a small bowl, whisk together lemon juice, orange juice, 40mL olive oil and salt and pepper, until emulsified.

-Gently combine dressing, raw orange mixture and baked, cooled fennel in a bowl. Serve using a large platter or salad bowl.