Preheat the oven to 200 °C (180 °C fan) and wash the fennel. Remove the fennel fronds and set them aside for later.
Cut the fennel lengthways into thick wedges so the bulb holds together. Toss the wedges with olive oil and sea salt and spread them out on a baking tray.
Roast the fennel in the oven at 200 °C for 20–25 min, until soft and coloured at the edges. Meanwhile, segment the orange and catch the juice.
Whisk the orange juice, olive oil, white wine vinegar and maple syrup into a dressing. Toast the pecans in a frying pan without any extra fat until fragrant.
Lay the roasted fennel on a platter. Top with the orange segments, pecans and a few fennel fronds.
To serve: drizzle the orange dressing over the warm fennel at the end and serve straight away.
Good to know
Fennel from the oven shows a whole new side when it turns golden brown at the edges. Add a little freshness and a sweet-and-sour dressing – simple and really good.
Swaps
Pecans → walnuts (more alpha-linolenic acid, an omega-3 fatty acid) | Maple syrup → date syrup (provides small amounts of minerals) | White wine vinegar → apple cider vinegar (similarly fresh, a little sharper) | Orange → blood orange (similar nutrients, slightly stronger flavour)
Allergens
Contains tree nuts (pecans); suitable for children in small pieces that are easy to chew, and generally fine for everyday eating during pregnancy – if you have a nut allergy, leave out or replace the nuts.
