Italian roulade with roasted fennel and mandarin salad

Preheat the oven to 180 ° C.

Halve the fennel tubers, remove the hard core. Cut the fennel and red onion into pieces.

Spread over the middle of the baking tray together with the sprigs of thyme, the oil and black pepper.

Roast the vegetables at the bottom of the oven in 40 minutes until golden brown and done. Allow to cool down once from the oven until used.

In the meantime, place the Italian roulade (at room temperature) on an oven rack and place the vegetables in the oven above the vegetables, so that the meat juices are placed on the vegetables.

Insert the meat thermometer in the middle of the meat. Set the temperature to 70 ° C.

Remove the meat from the oven when this temperature is reached. This takes about 1 hour and 10 minutes.

Take the meat out of the oven. Let the meat rest for 10 minutes under aluminum foil.

Meanwhile, peel the mandarins. Make a dressing of the vinegar and the rest of the oil.

Remove the thyme from the roasted vegetables. Mix the vegetables with the spinach, mandarin parts and almonds in a large bowl.

Spoon with the dressing. Cut the roulade into slices. Serve with the salad.