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

Method

1. 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. 2

   Roast for 30 minutes until the fennel is tender and caramelised. Allow to cool slightly.

3. 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. 4

   Arrange the rocket on a large platter. Layer over the roasted fennel, orange slices and green olives.

5. 5

   Drizzle with the dressing and use a peeler to shave the Pecorino over the top before serving.