Roasted fennel and orange salad

1 Preheat the oven to 200°C. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel 5mm thick. Slice each fennel into 6 wedges, put in a
baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake for 40–45 minutes, or until tender and slightly caramelised. Turn once or twice during cooking. Allow to cool.

2 Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice off the skin and pith. Remove as much pith as possible. Slice down the side of a segment between the flesh
and the membrane. Repeat with the other side and lift the segment out. Do this over a bowl to catch the juices. Repeat with all the segments on both oranges. Squeeze out any juice remaining in the membranes. Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well.

3 Combine the orange segments, onion and olives in a bowl, pour on half the dressing and add half the mint. Mix well. Transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.