Roast pepper and fennel salad with orange dressing



Ingredients 11
Servings 4
Time 20 min

Ingredients

  • 4
    mixed sweet peppers, orange, red and yellow
  • 2
    large fennel bulbs, sliced
  • 3
    Tbs
    coconut oil, melted
  • Himalayan salt and milled black pepper
  • 1
    head cos lettuce, leaves separated
  • 100
    g
    black olives, pitted
  • FOR THE DRESSING:
  • 1/4
    cup
    olive oil
  • grated zest of 1 orange
  • 1
    tsp
    apple cider vinegar
  • 5
    handful
    fennel, finely chopped
 

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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Read more on: food24  |  fairlady  |  recipes
 

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