Roasting fennel brings out its natural sweetness, which works beautifully with the orange and dill in this salad recipe
- 500g (1lb 2oz) baby new potatoes
- 2 fennel bulbs, cut into 8
- 3tbsp olive oil
- 3 oranges, segmented and juice reserved
- small handful dill sprigs
Heat the oven to 200C, 180C fan, 400F, gas 6. Toss the new potatoes and fennel with the oil, season and roast for 40 minutes, turning occasionally, until the veg is golden and slightly caramelised. Mix with the orange segments and dill, and drizzle over 3 to 4tbsp of the reserved orange juice with a little more seasoning. Serve while warm or at room temperature.