Roasted Fennel and Orange Salad



  • 1 bulb fennel (Oamaru Organics)
  • 2 cloves garlic – peeled and crushed
  • 2 Tablespoons olive oil (Dunford Grove)
  • ½ cup of pumpkin seeds
  • 2x 10cm sprigs rosemary
  • 1 orange – segmented (pith and membrane removed)
  • Flat leaf parsley – sliced to garnish
  • 1 quarter orange segment – to serve


  1. Cut fennel bulb into quarters lengthways and cut each quarter in half again. Place in a bowl and toss with the garlic, olive oil, rosemary, and a good hit of salt and pepper.
  2. Bake in a preheated oven on 180 degrees celsius for 30 minutes, or until soft and browning.
  3. While that is cooking, prepare the orange. I cut the pith off with a sharp knife and then cut the segments out between the lines of membrane.
  4. Arrange the fennel on a plate, along with the orange segments.
  5. Sprinkle with the pumpkin seeds and garnish with the flat leaf parsley and some fresh fennel tops.
  6. Squeeze over the orange wedge before serving.
  7. Enjoy!


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