Cut the fennel bulb in to wedges and place it on a baking tray. Drizzle with olive oil (about 1 tbsp) and add a pinch of pepper and salt. Roast for 40 minutes at 180°C fan.
After 30 minutes, turn the fennel around and add the almonds to the tray to roast for the last 10 minutes.
While the fennel and almonds are roasting, cut the orange into segments.
Squeeze the leftover of the segmented orange and mix the juice with 1 tablespoon of olive oil in a small dish. This is the dressing.
Once the fennel and almonds are roasted add them to a serving dish. Add the parsley leaves, dill leaves and orange slices. Cut the avocado into chunks and add them to the salad. Lastly, pour over the orange juice and olive oil dressing and season with some more salt and pepper.