Roasted Fennel Italian Orzo Salad | Creamy Mediterranean Bowl

Preheat the oven to 200 °C. Trim the green stalks off the fennel (set aside the delicate dill-like fronds for garnish), then slice the bulbs into thin wedges, about half a centimeter thick. Place them on a baking sheet lined with baking paper, toss with 2 tablespoons of olive oil, the minced garlic, salt, and freshly ground black pepper.

Roast the fennel in the oven for 20-25 minutes, until the edges are golden brown and caramelized and the vegetable is pleasantly tender.

Meanwhile, bring a generous amount of lightly salted water to a boil in a pot and cook the orzo pasta according to the package instructions until al dente (about 8-9 minutes). Drain, rinse with cold water, and drain thoroughly.