Roasted Fennel, Orange and Olive Salad with Shaved Pecorino
Ingredients
- 3 fennel bulbs
- 2 oranges
- 100 g green olives
- 60 g Pecorino cheese
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp fennel seeds
- 50 g rocket
Nutrition (per serving)
- Calories
- 292 kcal
- Protein
- 7.9 g
- Carbohydrate
- 17.4 g
- of which sugars
- 15.9 g
- Fat
- 18.9 g
- of which saturates
- 4.7 g
- Fibre
- 9.1 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Trim the fennel and cut into wedges through the root. Toss with olive oil, fennel seeds and seasoning on a baking tray.
- 2
Roast for 30 minutes until the fennel is tender and caramelised. Allow to cool slightly.
- 3
Peel and thinly slice the oranges into rounds, removing any pips. Whisk the white wine vinegar with the remaining olive oil and a pinch of salt.
- 4
Arrange the rocket on a large platter. Layer over the roasted fennel, orange slices and green olives.
- 5
Drizzle with the dressing and use a peeler to shave the Pecorino over the top before serving.
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