Roasting fennel makes it lose its liquoricey taste and it becomes a delish salad ingredient, also it brings out the sweetness and it becomes quite tender and a bit crispy all at the same time. Great on its own ( I like it with chips) and you can also serve it with fish, chicken or meat and you have a fab low carb meal. My friends really love it

My Primrose Hill Kitchen

1 Lemon juice and zest

A small sprig parsley finely chopped

2 fennel bulbs sliced into 1/4 inch thick slices

2 radicchio (or chicory)shredded

2 teaspoons maple syrup 

4 tablespoons of olive oil

1 clove garlic minced

Salt and pepper to taste

Pecorino (optional)

Preheat the oven to 200c. Roast the fennel in a baking tin with 2 tablespoons of the olive oil and salt and pepper. You want the fennel to be tender and caramelised, but not burnt, so bake it for about 20-30 minutes turning half way through. Leave to cool. Meanwhile make the dressing by combining the rest of the olive oil, the zest and juice of the lemon, the garlic clove, the maple syrup and season with salt and pepper to taste. Put the chicory on a serving plate, lay the roasted fennel on top. Pour over the dressing and sprinkle with the parsley. Grate the pecorino over the top and serve.

Article credit: https://myprimrosehillkitchen.com/