Roasted Fennel & Radicchio Salad
SERVES 4 PREPARATION 15 MINUTES COOKING 25 MINUTES
2 fennel bulbs, stalks discarded, fronds reserved, cut into wedges
2 tablespoons maple syrup
¹/³ cup olive oil
1 avocado, seeded, peeled, quartered
2 tablespoons lemon juice
1 tablespoon water
200g cherry tomatoes, halved
½ radicchio, washed, dried
¹/³ cup chopped, skinless, roasted hazelnuts
1. Preheat oven to 200°C.
2. In a roasting pan, toss fennel, half the maple syrup and 1 tablespoon oil. Season. Bake for 20-25 minutes until golden and soft. Cool slightly.
3. In a small food processor, combine remaining maple syrup, ¼ avocado, lemon juice, remaining olive oil, water and ¼ cup reserved fennel fronds. Pulse until smooth. Season to taste.
4. In a large bowl, combine fennel, remaining sliced avocado, tomatoes and…
