Fennel, beetroot, balsamic and orange salad

SERVES 2

2 beetroot, red or golden

2tbsp extra virgin olive oil, plus a drizzle for cooking and extra to serve

1 large fennel bulb, fronds reserved

2tsp freshly squeezed orange juice

2tsp freshly squeezed lemon juice

1 red chicory, leaves trimmed, removed and washed handful rocket leaves 2 oranges, peeled and segmented

1tsp balsamic glaze

For the feta-whipped ricotta

60g diced feta cheese 60g ricotta

2tsp extra virgin olive oil Preheat the oven to 180C/350F/ Gas 4. Rinse and scrub the beetroot under cold water. Place them in a large bowl and toss with a drizzle of olive oil and season.

Wrap each beetroot in kitchen foil and place on a large baking sheet. Roast them for 1 hour, or until the beetroot can be easily pierced all the way through with a sharp knife. Set aside (wrapped in foil) until they are cool enough to handle. Trim the ends, peel and cut into segments. Set aside.

Trim the top and bottom of the fennel bulb and slice the bulb in half lengthways. Remove the core of the bulb with a sharp knife and slice or mandolin each half crossways into 2mm slices.

Place the fennel in a mixing bowl. Add the olive oil, orange and lemon juice and toss gently to combine. Season and set aside.

Combine the feta, ricotta, olive oil and season to taste in the bowl of a mini food processor. Pulse until very smooth. Transfer to a small bowl and set aside.

Distribute the chicory and rocket leaves onto 2 plates, then layer with the fennel mixture, orange segments, beetroot and balsamic glaze. Serve with the ricotta on the side. Drizzle with the olive oil.