Roasted citrus salad

When you roast citrus fruits at a high temperature they caramelise, giving a lovely texture and depth of flavour to a salad.

Serves 4

Ingredients

• 1 orange, sliced into thin rounds
• 1 lemon, sliced into thin rounds
• 1 tsp Lucy Bee coconut oil, melted
• ½ small red onion, thinly sliced
• ½ fennel, shaved, plus a handful of fronds, to serve
• 120g lamb’s lettuce
• 2 avocados, peeled and sliced
• Himalayan salt

Method

1. Preheat the oven to 220°C/425°F/gas mark 7.

2. In a large mixing bowl, toss the orange and lemon slices with the melted coconut oil.

3. Line a roasting tray with baking parchment and tip the citrus slices onto the tray. Spread out in a single layer and roast in the oven for 10–15 minutes, tossing occasionally, until caramelised. Leave to cool.

4. Soak the red onion slices in iced water for a few minutes (to reduce their harshness), then drain and put into a mixing bowl. Add the cooled citrus slices, fennel shavings and lamb’s lettuce and toss everything together, along with a pinch of salt and the remaining melted coconut oil.

5. Add the avocado and toss very gently again, to bring everything together, then transfer to a serving bowl. Scatter over the fennel fronds and serve.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.