Roast fennel, clementine, burrata and chilli salad

Roast fennel, clementine, burrata and chilli salad

For a warming winter salad which brings the heat as well as a desirably creamy texture, give this warm roast fennel and clementine salad a go. Gill Meller suggests using tangerines if you can’t get hold of clementines.

Roast fennel, clementine, burrata and chilli salad

 

  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, oven time 45-50 min

For a warming winter salad which brings the heat as well as a desirably creamy texture, give this warm roast fennel and clementine salad a go. Gill Meller suggests using tangerines if you can’t get hold of clementines.

 

Nutrition: For 4

Calories
339kcals
Fat
28.3g (10.8g saturated)
Protein
13.1g
Carbohydrates
5.8g (5.9g sugars)
Fibre
4.4g
Salt
0.7g

Ingredients

  • 3 medium fennel bulbs, sliced into thin wedges
  • 4 tbsp olive oil
  • 1 tsp fennel seeds
  • 2 pinches chilli flakes
  • 4-5 clementines, peeled, pith removed and the flesh sliced into 0.5cm rounds
  • 2 burrata or buffalo mozzarella balls
  • 2 handfuls bitter winter leaves such as radicchio or treviso
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the fennel wedges in a large roasting tray or baking dish. Drizzle with half the olive oil, sprinkle with the fennel seeds and chilli flakes, then season well. Cover the tray with compostable baking paper or foil, then roast for 25-30 minutes or until the fennel is tender at its thickest part.
  2. Arrange the sliced clementines over and around the fennel, turning them to coat them in the olive oil in the tray/dish, seasoning with salt and pepper as you arrange them. Return the tray/dish to the oven, increase the heat to 220°C/200°C fan/gas 7, then roast, uncovered, for 20 minutes until the fennel is caramelised and the clementines are blistering round the edges.
  3. Remove the tray/dish and use a spatula to carefully lift the fennel and citrus out onto a large serving platter. Tear the burrata/mozzarella into chunky pieces and strew over the top of the fennel. Scatter over the leaves, then finish by trickling over the remaining olive oil. Season everything lightly with salt and freshly ground black pepper, then serve (see Make Ahead).

Nutrition

Calories
339kcals
Fat
28.3g (10.8g saturated)
Protein
13.1g
Carbohydrates
5.8g (5.9g sugars)
Fibre
4.4g
Salt
0.7g

delicious. tips

  1. Leftovers will keep covered and chilled for up to 2 days.

  2. Make it a crisp, refreshing, light Italian white such as verdicchio or pecorino.

Buy ingredients online

Recipe By

Gill Meller

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Balsamic-roasted beetroot, lemon and couscous salad

Balsamic-roasted beetroot lends this vegetarian couscous salad a gorgeous purple...

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Aubergine salad with shallots and pomegranate molasses

A smoky barbecue side dish recipe by chef Ben Tish,...

Save recipe icon Save recipe icon Save recipe

Beetroot recipes

Beetroot, potato and red onion salad

A healthy beetroot side salad recipe – made with potato,...

Save recipe icon Save recipe icon Save recipe

Rice recipes

Black rice salad with roasted carrots, shallots and ricotta

Serve this black rice salad as a vegetarian main or...

Save recipe icon Save recipe icon Save recipe

Christmas starter recipes

Smoked salmon, fennel and clementine salad

The refreshing flavours of clementine and fennel cut through the...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Smoked halibut, beetroot and clementine salad

Your guests will love this beautiful winter salad recipe made...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.