Grilled fennel and beet salad with orange, dill, and crumbled vegan feta

Ingredients: 

2 large bulbs of fennel, sliced thinly 

4 medium beets

2 oranges plus zest

2 tbsp pumpkin seeds

1 bunch of fresh dill

5 tbsp crumbled vegan feta 

3 tbsp olive oil 

Salt to taste 

Method: 

Take a grill pan and warm up on the stove at the highest setting. Slice your fennel thinly and keep the tops for serving. Grill on both sides and set aside. 

Meanwhile, take a pot and bring boil some salted water. Add the beets cook until soft, or about 45 minutes. Drain and let them cool. Skin should easily peel away. Slice thinly and add to the fennel. 

Toast the pumpkin seeds and set aside. Chop the dill roughly, add the fennel tops and orange zest, and set aside. 

Peel the oranges and slice into the flesh, avoiding the piths and cutting out only the segments. Keep any juices as you go along and place in a bowl. Add the segments to the beets and fennel. Add the olive oil to the juice and season to taste. Pour over the vegetables. Crumble the feta and sprinkle over the dill, zest, and fennel tops.