Step 1

Preheat the oven to 175C/350F.

Step 2

Slice the onions, peppers, and fennel into thin pieces, removing any seeds, skin, or leaves. Place them into an oven-proof baking dish and drizzle over the oil.

Step 3

Roast fennel, peppers, and onions for 20 minutes, then toss and place the cubed chorizo on top.

Step 4

Roast for a further 10-15 minutes, then squeeze over the orange juice and grate over the zest.

Step 5

Season with salt and pepper, and serve the roasted fennel salad garnished with fresh parsley.