Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 200C/400F/Gas 6. | 2. Trim the feathery green fronds form the fennel and reserve for the garnish. | 3. Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size. | 4. Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil. | 5. Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.). | 6. Allow them to cool. | 7. 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. | 8. Whisk the remaining oil with the orange juice and season well. | 9. Add half of the chopped mint leaves to the vinaigrette, mix well. | 10. Pour half the dressing over the orange mixture and gently mix. | 11. When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers. | 12. Drizzle with the remaining dressing and scatter the remaining chopped mint over the top. | 13. Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish! | 14. Great served with barbequed poultry or meats, especially Duck or Lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fennel bulb	8		trimmed	-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
orange	2		peeled cut	172.96	43.24	3.4592	0.4416
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
red onion	1		peeled halved sliced	-	-	-	-
black olive	100			-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.