Method
Heat the oven to 180ºC fan bake or 190ºC regular bake. Line an oven tray with baking paper.
Place the fennel seeds for both the croutons and dressing into a small frypan. Fry over a medium heat for 2-3 minutes until aromatic and toasted, shake regularly.
Pour into a mortar and use a pestle to grind into a fine powder. Alternatively use a spice grinder.
Tear the sourdough into bite sized chunks and place on the prepared tray. Drizzle over the olive oil, salt, pepper and half of the ground fennel seeds. Bake in the oven for 8-10 minutes or until golden and crunchy, shake half way through.
Using a sharp knife or mandolin, finely slice the fennel.
Trim the skin and rind off of the oranges and cut into segments.
Remove the skin and stone from the avocado then cut into 2cm chunks.
Transfer the prepared fennel, orange and avocado to a large bowl and add the chopped fresh herbs.
To make the dressing, combine the ingredients (including the remaining ground fennel seeds) in a jar or bowl. Mix vigorously until the dressing thickens and emulsifies.
Pour the dressing over the salad and toss to combine. Top with croutons and shavings of parmesan cheese.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz