1 crisp green or red apple, cored and thinly sliced
2–3 tablespoons olive oil
1 tablespoon runny honey
2 teaspoons fennel seeds
2 sweet clementines, peeled and pith removed
juice of 1 lemon
finely sliced rind of 1/2 preserved lemon (see page 68)
Place the courgettes and apple in a baking dish and spoon over the oil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes. Drizzle over the honey, then return to the oven and cook for a further 5–10 minutes until softened and slightly golden.
Meanwhile, dry-fry the fennel seeds in a small, heavy-based frying pan over a medium heat for 2–3 minutes until they emit a nutty aroma. Set aside.
Place the clementines on a plate to catch the juice and thinly slice into circles, removing any seeds. Arrange the slices in a serving dish and spoon the roasted courgette and apple on top.
Stir any clementine juice into the roasting juices in the baking dish. Add the lemon juice and season with a little salt. Drizzle over the salad and scatter with the toasted fennel seeds and preserved lemon rind. Serve warm or at room temperature.