Roasted Fennel & Fig Salad - Serves 3

FOR THE SALAD:

2 bulbs of fennel
½ medium butternut squash
1 red onion
2 tsp olive oil
600g cooked lentils
Large handful of spinach
4 fresh figs

FOR THE DRESSING:

3 tbsp olive oil
2 tbsp lemon juice
2 tsp maple syrup
½ tsp fennel seeds
Salt

PREP THE FIRE AND OVEN

Light your Kadai and place the Wood Fired Oven over a strong fire. Allow the temperature to build to a steady medium heat, maintaining the fire with dry hardwood for consistent roasting.

PREPARE THE VEGETABLES

Trim the fennel bulbs, reserving the fronds for garnish, then cut into chunks. Place the red onion into the embers to dirty cook. Remove the seeds from the butternut squash and cut into bite-sized pieces.

Place the vegetables into an Oven Dish, drizzle with olive oil, and season with salt and pepper.

ROAST IN THE WOOD FIRED OVEN

Place the dish into the Wood Fired Oven and roast until the vegetables are tender and caramelised at the edges. Turn occasionally to ensure even cooking and allow the natural sugars to develop over the live fire heat.

PEEL THE ONION:

When ready remove the onion from the embers and peel away the burnt layers. Set aside the caramelised inside.

PREPARE THE DRESSING:

While the vegetables roast, combine the olive oil, lemon juice, maple syrup, fennel seeds, salt, and pepper in a jar. Shake well to combine and set aside.

BUILD THE SALAD:

Drain and rinse the lentils and place into a large serving bowl. Roughly chop the spinach and add to the lentils.

Once the vegetables are roasted, transfer them directly from the Wood Fired Oven into the bowl while still warm along with the onion.

FINISH AND SERVE:

Pour over the dressing and gently mix to combine. Quarter the figs and arrange on top, finishing with a garnish of fresh fennel fronds.