Name: Roast pepper and fennel salad with orange dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 4 pepper mixed; 2 fennel bulb, sliced; 3 Tbs coconut oil melted; salt and freshly ground black pepper Himalayan crystal; 1 lettuce cos; 100 g olives black pitted; 1/4 cup fresh chillies 573; orange zest only; 1 tsp vinegar apple cider; 5 handful fennel fronds, finely chopped

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Ingredients (10)

4	pepper — mixed
2	fennel — bulb, sliced
3 Tbs	coconut oil — melted
	salt and freshly ground black pepper — Himalayan crystal
1	lettuce — cos
100 g	olives — black pitted

for the dressing:

1/4 cup	fresh chillies — 573
	orange — zest only
1 tsp	vinegar — apple cider
5 handful	fennel — fronds, finely chopped

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Method:

Brush the halved peppers and fennel with coconut oil and season well. Place over low coals and cook until softened and charred, then set aside.

Place the lettuce on a platter and top with the peppers, fennel and olives.

For the dressing: Whisk together all the ingredients and season well.

To serve: Serve salad drizzled with dressing.

Reprinted with the permission of Fairlady.

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