Roast pepper and fennel salad with orange dressing

4 servings Prep: 20 mins
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By Food24 February 03 2017
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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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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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