Citrus baked fennel and quinoa salad

2 large fennel bulbs 

2 oranges (1 sliced, 1 zested and juiced) 

300g cooked quinoa (150g uncooked quinoa) 

250ml + 2tbs olive oil 

50g chives 50g dill + a few leaves for garnish 

200g cream cheese 

70g spinach 

70g romaine, cut in strips 

70g rocket 

45g walnuts, coarsely chopped 

1/2 large lemon, juiced and zested 

Freshly cracked pepper Salt to taste

1. Cut each fennel bulb into 6 wedges. Place them in a deep oven-safe dish or baking tray. Zest and juice 1 orange and add it to the dish together with 2tbs olive oil, salt and pepper, and mix until evenly coated. Bake at 170°C for 30–45 minutes or until tender.

2. Bring salted water to a boil. Add 150g quinoa and simmer for 10 minutes. After 10 minutes, turn off the stove. Let quinoa soak for 10 more minutes. Strain and pour cold water until cooled down.

3. Cut the dill stems off, cut the chives in half. Throw them in a blender together with 250ml olive oil and 7g salt, and mix until smooth. This pesto will keep in the fridge for 4 days.

4. Mix 200g fresh cheese with 40g dill & chive pesto. Add the lemon juice and salt to taste. Mix the ingredients together in a mixing bowl with a rubber spatula. Set aside.

5. Rinse the salad, cut romaine into 1cm strips. Mix and set aside in the fridge while you prepare the rest of the ingredients.

6. Cut the ends off and peel the orange with a knife. Cut it in half and then slice it.