Method

• 1.
  Preheat oven to 180°C.
• 2.
  Peel the oranges over a bowl and separate into segments, reserving the juice. Set aside.
• 3.
  Remove stalks and leaves from the fennel then cut lengthways into quarters. Place on a baking tray, season well with salt and pepper and drizzle with half the olive oil. Roast in the oven for 15 minutes, then add the onion and toss to coat in the oil. Return to the oven for a further 10-15 minutes until fennel is soft and well roasted.
• 4.
  Remove from oven and set aside to cool slightly. Transfer to a large bowl and combine with orange segments, olives, capers, mint and parsley.

• 5.
  In a separate bowl, whisk together remaining oil, reserved orange juice, the lemon juice and sugar. Season well with salt and pepper, then drizzle over salad. Toss to combine and serve with feta.