Roasted Beetroot, Fennel & Orange Salad

Preheat the oven to 240°C (220°C fan), Gas Mark 9

Arrange the beetroot wedges on a baking tray, add the grated zest and juice of half an orange and 1 tablespoon of the olive oil, season well and toss to combine. Cover with foil and roast for 40 minutes, then uncover and roast for a further 5–10 minutes, shaking the tray from time to time, until tender. Remove from the oven, season again and squeeze over another 2 tablespoons or so of orange juice

Meanwhile, place the fennel wedges in a baking dish, toss in the rest of the olive oil, season and roast for 25 minutes, shaking the tray occasionally

Cut the peel and rind off the remaining oranges and slice into thick rounds. Add them to the fennel dish and roast for a further 10–15 minutes, or until caramelized

To make the dressing, place all the ingredients in a bowl and whisk vigorously to combine. Season to taste

Arrange the roasted beetroot, fennel and orange pieces on a shallow plate or platter. Drizzle over the maple orange dressing and scatter over the toasted hazelnuts and dill just before serving