Remove the stalk of the fennel and cut it into 2 halves. Divide each half into 4 parts further. We want thick parts of fennel for this salad.
Heat olive oil in pan. Once the oil is hot, add the cut fennel and crushed garlic cloves.
Cook till each side starts turning light golden brown.
Add balsamic vinegar, salt and pepper. Cook for around 10-15 minutes till fennel softens. Flip the fennel pieces in between so that it roasts equally from both sides.
Once the fennel is soft, remove it from the pan and set aside.
Make the dressing by mixing together maple syrup, olive oil, orange juice and salt and pepper.
To make the salad, in a bowl place together roasted fennel, oranges, cucumber and olives. Sprinkle chopped dill.
Drizzle the dressing on top and serve immediately.