|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|
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.