Spanish Charred Fennel, Orange and Olive Salad

Recipe by French Tart
READY IN: 55mins




  • Pre-heat oven to 200C/400F/Gas 6.
  • Trim the feathery green fronds form the fennel and reserve for the garnish.
  • Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
  • Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
  • Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
  • Allow them to cool.
  • Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
  • Whisk the remaining oil with the orange juice and season well.
  • Add half of the chopped mint leaves to the vinaigrette, mix well.
  • Pour half the dressing over the orange mixture and gently mix.
  • When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
  • Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
  • Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
  • Great served with barbequed poultry or meats, especially Duck or Lamb.