During the colder months it is usually best to avoid cold, raw foods like salads as they are very difficult for our bodies to digest. This recipe is the perfect way around this if you are craving a salad as the fennel is roasted. The orange and feta compliment it beautifully giving the dish a delicious, tangy taste.
2 fennel bulbs
10 Kalamata olives
unwaxed orange, sliced
100 g Greek feta cheese
3 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1 tbsp honey
Preheat the oven to 180C. Cut the fennel bulbs into half and then each half into 4 lengthways. Make sure you reserve the fennel fronds. Place in a roasting tray with the orange slices.
Whisk together the olive oil, vinegar and honey and season with salt and pepper and set this aside for the dressing. Add this to the vegetables in the roasting tray and then roast in the oven for 30 minutes.
When the fennel and orange is cooked add the olives, chopped fennel fronds and crumbled feta cheese and return to the oven for a further 5 minutes.
Serve immediately or at room temperature.