Roast fennel with orange, mint, pistachios
Ingredients (Serves 4):
2 bulbs fennel, halved
Zest of just one orange
Segments of just one orange
1 teaspoon ocean salt
¼ cup extra virgin essential olive oil
¼ cup roasted, salted pistachios
¼ cup finely chopped fresh mint
Preheat the oven to 400.
Arrange bulbs of fennel inside a baking dish, cut side up.
Sprinkle with orange zest and orange segments, then top with ocean salt.
Drizzle with essential olive oil and roast until tender, 35-40 minutes.
Remove from oven, and serve capped with mint and pistachios