8 – 12 CORN THINS slices
4 Baby fennel bulbs (cut into wedges)
1 Orange (peeled & cut into fine wedges)
1/2 red onion (finely sliced)
Small handful of hazelnuts (crushed/broken)
50 mls Olive oil
To roast fennel, preheat oven to 200 C (400 F). Place fennel into a baking tray and based fennel with about 30-40 mls of the olive oil. If desired add a little salt & pepper. Bake for 40-45 mins, turning a couple of times. Remove from the oven once fennel feels soft & a bit caramelised and put aside to cool little.
Crush 1 – 2 of the orange wedges & mix with the remaining olive oil, then combine the fennel, onion, orange wedges & hazelnuts & mix thoroughly. Taste & added salt & pepper if needed.
Finally add fennel salad to each CORN THINS slice, then serve.
