Roast pepper and fennel salad with orange dressing

Fairlady
4 servings Prep: 20 mins



By Food24 February 03 2017
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.