Roasting vegetables, and fruits for that matter, are such a wonderful way to bring the flavours of autumn into your kitchen. This roasted fennel salad is inspired by a starter I had at a lovely little restaurant in Reykjavik. Fennel is a favourite of mine but before that I don’t recall eating it roasted. Roasting fennel mellows out the strong anis flavour that it has and gives it a lovely warm flavour.
1 head of fennel, approximately 200-250g
2 tbsp olive oil
2 tbsp salsa balsamica (this is not the same as aceto balsamico, it has a thicker consistency)
1/4 tsp sea salt
1/8 cup almond slivers, roasted
1/8 cup dried cranberries
1 tsp salsa balsamica
Remove each fennel stalk from the bunch. I found it helped to carefully cut each in half length wise so to avoid them from tearing. The smaller pieces in the centre can be left as is or cut in half depending on your preference. Once you have removed all of the stocks wash them and pat dry. Add them to a mixing bowl and mix in the 2 tbsp olive oil and 2 tbsp salsa balsamica. Make sure to mix well so that the fennel is evenly coated. I recommend using your hands. Once done lay out on a parchment covered backing sheet ensuring there is no overlap. Sprinkle the sea salt on top.
Roasted in the centre of the oven at 180c for 45 minutes. Turn over the fennel half way through.
Once done serve with the roasted almond slivers, cranberries and salsa balsamica. Serves two people and can be used as either a side dish or salad.