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Roasted orange, fennel and black olive

A warm salad rooted in the Mediterranean.

Editorial content by Finca Les Arcades · Updated

Indicative time
30 min
Serves
Serves 4
Ripe oranges lit by sunlight on a tree
Seasonal fruit that inspires this recipe

Ingredients

  • 4 oranges
  • 1 fennel bulb
  • 60 g black olives
  • 40 g almonds
  • Extra virgin olive oil
  • Sherry vinegar

Method

  1. Supreme two oranges, cut into rounds and sear very briefly in a hot pan.
  2. Shave the fennel and dress with orange juice, vinegar and oil.
  3. Serve with chopped olive, toasted almond and fennel fronds.