Ingredients
- 1 bulb fennel (Oamaru Organics)
- 2 cloves garlic – peeled and crushed
- 2 Tablespoons olive oil (Dunford Grove)
- ½ cup of pumpkin seeds
- 2x 10cm sprigs rosemary
- 1 orange – segmented (pith and membrane removed)
- Flat leaf parsley – sliced to garnish
- 1 quarter orange segment – to serve
Roasted Fennel and Orange Salad
Method
- Cut fennel bulb into quarters lengthways and cut each quarter in half again
- Place in a bowl and toss with the garlic, olive oil, rosemary, and a good hit of salt and pepper
- Bake in a preheated oven on 180 degrees celsius for 30 minutes, or until soft and browning
- While that is cooking, prepare the orange
- I cut the pith off with a sharp knife and then cut the segments out between the lines of membrane
- Arrange the fennel on a plate, along with the orange segments
- Sprinkle with the pumpkin seeds and garnish with the flat leaf parsley and some fresh fennel tops
- Squeeze over the orange wedge before serving
- Enjoy!
