we’re on holiday at the moment and this was a “use up what’s in the fridge” meal just before we left. one large bulb of fennel was roasted with strips of lemon zest and fennel seeds (follow the link for full details). i tossed this with some just-cooked asparagus and added drizzles of white balsamic vinegar and olive oil plus a couple of handfuls of rocket leaves and some chopped mint. final bits were some buffalo mozzarella and toasted hazelnuts. we ate this with crusty bread.