Roasted fennel, preserved lemon and sprat salad
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Ingredients
Metric
Imperial
- 1 large fennel bulb, thickly sliced
- 3 garlic cloves, sliced
- 1/2 preserved lemon, (small) roughly chopped
- 4 tbsp of rapeseed oil
- 2 slices of sourdough, thick
- 100g of olives, preferably Italian
- 105g of tinned sprats
- 1 handful of salad leaves
Dressing
- 2 tbsp of olive oil
- 1 tbsp of white wine vinegar
- 1 tsp honey
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the fennel slices (fronds and all), garlic, preserved lemons and half of the rapeseed oil on a small baking tray and season well. Roast for 20 minutes, until the fennel is just beginning to soften and char at the edges. Remove from the oven and allow to cool slightly
3
Meanwhile, make the croutons so they aren’t too hot when they hit the salad leaves. Heat the remaining rapeseed oil in a medium frying pan and when hot, add the torn bread. Throw over a little salt when they are in the pan and fry until they all have a crunch. Keep tossing the pan so they are evenly coloured all over
4
Make the dressing by pouring the oil and vinegar into a bowl. Add the honey and lightly whisk. Season to taste
5
Place the roasted fennel, olives and salad leaves in a bowl and pour over the dressing. Toss together and add the sprats and croutons, working with a light touch so as not to damage the sprats. Serve immediately
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