Roasted fennel with orange salsa

Grate the orange peel thinly half the oranges. Peel all oranges thick and cut out the segments between the fleece. Drain the segments in a sieve, collect the juice. Then cut the segments into pieces and place them in a dish.

Chop the oregano coarsely. Slice the onion very finely. Mix the onion with orange zest, oregano, coriander, salt and freshly ground black pepper through the orange slices. Let this salsa stand for at least 15 minutes so that the taste can develop.

Raise the fennel tubers straight and halve them over the longest side. Cut 2 slices of 1 cm thick from each half. In a deep plate, mix a little orange juice with olive oil and a little salt and pepper and swirl the slices of fennel through them. Let them stand for 10 minutes.

Roast the slices of fennel on the barbecue in 10-12 minutes nicely browned and al dente. Brush the slices occasionally with marinade and turn them regularly. Serve with the orange salsa.