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