There is something about roasted fennel. Usually served raw with oranges, the flavour that emerges from soft slightly crispy, almost see through slow roasted fennel makes for something a little different. Turkey, chicken, crab meat, tofu would also work well.


3 sweet ripe oranges
fresh lettuce leaves
2 bulbs fennel
2 turkey breasts
salt, pepper
1 teaspoon cinnamon
3 tablespoons walnut oil (or olive oil)


DSC_0579The key to this is to make sure the fennel is nicely thinly sliced before roasting, too thick and it doesn’t get that delicious slow cooked translucent caramelized quality.

Adding cinnamon to the oranges when chopped into pieces brings out their flavour. Served alone, this is also a quick and easy Moroccan inspired salad or dessert.

Cook the turkey in a hot skillet with a little oil and a little cinnamon. Set aside. Once the fennel is done remove from the oven and let cool. Once cooled toss the orange, turkey and fennel together drizzle with the rest of the oil and cinnamon and serve on the lettuce. Also works well in a soft tortilla wrap or  cold the next day.