ClemenGold^®-Roasted Fennel and Leeks

Method:

1. Preheat oven to 180°C. Halve the leeks and rinse well. Pat dry, then place the leeks and fennel on a baking tray. Toss with olive oil, salt and pepper.
2. Add the zest and juice of 1 ClemenGold mandarin, the garlic cloves and dot with butter. Roast for 20 minutes. Add the juice of the other ClemenGold mandarins, and place two mandarin halves directly on the tray. Roast for another 25 minutes.
3. While that roasts, make the croutons. Toss ciabatta chunks with olive oil, salt, and crushed garlic. Bake at 180°C for 15 to 20 minutes or until golden.
4. For the dressing, whisk together tahini, lemon and orange zest and juice, olive oil, chopped garlic and a pinch of salt.
5. Once the vegetables are cooked, serve warm with croutons and burratina. Drizzle with the tahini citrus dressing.