10 baby aubergine
1 fennel bulb with leaves
100ml orange juice
Salt & pepper to season
Preheat the oven to 220°C.
Remove the leafy parts of the fennel and set to one side. With the bulb, chop into rough wedges and place in an oven dish. Drizzle over a little oil and coat evenly. Pour over the orange juice with a little sprinkle of salt and place in the oven.
The fennel will need 25-30 minutes; half way through turn so that they get coated with the orange juice evenly.
Meanwhile, for the baby aubergine, get a griddle pan piping hot.
Slice the aubergines lengthways down the middle and place in a bowl. Drizzle over some oil and a good sprinkling of salt and toss.
Place each, white side down first, on the griddle and allow a few minutes on each side. They will be done when you see black charred lines.
In a large serving bowl, add the fennel and baby aubergine, then scatter over some of the fennel leaves and drizzle over and juices left in the dish from the fennel.
Warm salads are the ultimate side dish in my opinion. These days a side of greens are just not enough; having a simple piece of meat paired with a well thought out, flavoursome veg dish ticks all the boxes for me.
The accompaniments are the main event…!
For all those veggies out there, just a scattering of feta cheese and some warm wholemeal rolls would make this a dish in its own right.