Ingredients
- (serves 4 as a main)
- 4 fennel bulbs, sliced into ½ cm slices
- 2 cloves garlic, crushed
- 1 tsp fennel seeds
- 50ml olive oil
- 2 blood oranges, peeled and cut into segments
- 1 bag rocket leaves, washed
- 100g soft goat’s cheese
- salad leaves
- 50ml olive oil
- 1 bunch (12g) dill, finely chopped
- 1 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 shallot, very finely diced
- salt & pepper
Start by making the dressing by whisking all the ingredients in a bowl and setting it aside.
Next, spread half of the sliced fennel on a baking tray with the garlic, fennel seeds and olive oil and roast at 180 degrees C for 25-30 minutes until very slightly caramelised at the edges.
Remove and, in a large bowl, toss with the dressing and all the ingredients except the goat’s cheese.
Divide into portions and, just before serving, sprinkle goat’s cheese on top.
Food cooked and styled by Domini Kemp and Gillian Fallon
