Roasted Fennel and Zucchini Salad With Green Olive and Herb Dressing

FROM OUR KITCHEN

"I find this salad a wonderful meal to make at the beginning of the week for a dinner that nourishes and feels good, and to then have for lunch for a few days afterwards. Great on its own, or fabulous as a side to roast chicken or a piece of grilled fish. The vibrant, zesty herb dressing balances nicely with the earthy flavours of barley, fennel and zucchini and keeps those bright, Mediterranean summer feelings going as we head into the cooler months.

Shop Nesting Bowls: Shown here in Eucalyptus

Recipe and introduction by Harriet Davidson Photography by Sundae Studio

INGREDIENTS

2 bulbs fennel

2 zucchini

Juice of 1 lemon

Olive oil

Sea salt

1 cup barley, cooked to packet instructions

Dill or fennel fronds to garnish

FOR THE DRESSING

1/2 cup Sicilian olives, pitted

1/2 cup chopped parsley

1/4 cup chopped dill

1/4 up chopped basil

3 anchovy fillets

Juice and rind of one lemon

2 tbsp red-wine vinegar

3/4 cup olive oil

1 tsp honey

1 clove garlic, crushed

Pinch of salt

Shop Nesting Bowls: Shown here in Eucalyptus

METHOD

The best way to pit the olives is to use the palm of your hand to smoosh them into the chopping board. Remove the pit and place crushed olives in a bowl. Add the chopped parsley, dill, basil, garlic, lemon, honey and the chopped anchovies. Mix to combine before mixing in the lemon juice and vinegar. Lastly, drizzle over the olive oil so it’s just covering the mixture – you’re after a salsa-like consistency.

Meanwhile, for the salad, preheat oven to 200C degrees. Cut the bulb of one fennel in 1cm thick pieces and place on a baking tray. Drizzle with olive oil and sea salt. Cut the zucchini in 2 cm rounds and place on a separate tray before drizzling with olive oil and a sprinkle of sea salt. Place in oven for 20-30 minutes, checking and turning at 15 minutes, until golden and softened – the zucchini will be closer to the 20 minute mark. Remove from oven and let cool.

Using a mandolin, thinly shave the other fennel bulb and zucchini. You can use a sharp knife or peeler as an alternative. Place in bowl and dress with juice of half a lemon, olive oil and sea salt.

Cook the barley according to instructions. Place in bowl and drizzle with olive oil, sea salt and lemon juice before mixing pumpkin seeds through it. Place in bowl.

To build the bowl (or bowls), place barley in bottom of the bowl before covering with roasted fennel and zucchini. Add half of the green olive and herb dressing before adding the shaved fennel and zucchini. Drizzle over remaining dressing and garnish with remaining picked fresh herbs.

Shop The Look: Eucalyptus Nesting Bowls

Pair with Midnight or Smoke Salad Set.