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Roasted Fennel, Orange and Feta Salad

February 3, 2019

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.

  • Yields: 2 as a Main, 4 as a Side


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


1Preheat 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.

2Whisk 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.

3When 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.

4Serve immediately or at room temperature.


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