Ingredients

The following ingredients have 2 Servings
  • 1 bulb of fennel
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon balsamic vinegar
  • 2 oranges (peeled and cut into rounds)
  • ¼ cup mezzetta olives
  • ¼ cup cucumber (diced)
  • 2-3 springs of dill (finely chopped)
  • 1 teaspoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon orange juice
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Remove the stalk of the fennel and cut it into 2 halves. Divide each half into 4 parts further. We want thick parts of fennel for this salad.
  • Heat olive oil in pan. Once the oil is hot, add the cut fennel and crushed garlic cloves.
  • Cook till each side starts turning light golden brown.
  • Add balsamic vinegar, salt and pepper. Cook for around 10-15 minutes till fennel softens. Flip the fennel pieces in between so that it roasts equally from both sides.
  • Once the fennel is soft, remove it from the pan and set aside.
  • Make the dressing by mixing together maple syrup, olive oil, orange juice and salt and pepper.
  • To make the salad, in a bowl place together roasted fennel, oranges, cucumber and olives. Sprinkle chopped dill.
  • Drizzle the dressing on top and serve immediately.