Warm Roasted Fennel Salad With Peppers, Chorizo & Orange
This warm roasted fennel salad is as delicious on its own as it is as a side dish. Juicy roasted peppers, onions, chorizo, and fennel, with a hint of orange, are perfect with fish and reminiscent of a Spanish tapas restaurant.
Equipment
- 1 Oven proof dish
Ingredients
- 2 onions
- 2 fennel bulbs
- 2 red bell peppers
- 1 orange (juice and zest)
- 100 grams (3.5 oz) Spanish chorizo sausage (cut into cubes)
- 2 tablespoon parsley
- salt and pepper
Instructions
- Preheat the oven to 175C/350F.
- Slice the onions, peppers, and fennel into thin pieces, removing any seeds, skin, or leaves. Place them into an oven-proof baking dish and drizzle over the oil.
- Roast fennel, peppers, and onions for 20 minutes, then toss and place the cubed chorizo on top.
- Roast for a further 10-15 minutes, then squeeze over the orange juice and grate over the zest.
- Season with salt and pepper, and serve the roasted fennel salad garnished with fresh parsley.
Notes
Use Spanish chorizo, which is already cooked. If using Mexican chorizo (which is raw) you will need to cook it separately to ensure it is cooked thoroughly before serving.
Nutrition
Calories: 161kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 16mgSodium: 67mgPotassium: 761mgFiber: 7gSugar: 13gVitamin A: 2352IUVitamin C: 114mgCalcium: 90mgIron: 2mg
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