Roasted Beet and Fennel Salad with Walnut Bread Crumbs

Bahan-bahan (4 porsi)

• 3 medium red or golden beets ((about 12 to 15 ounces, 340-430g) )
• 2 medium fennel bulbs ((reserve fronds for salad))
• Extra virgin olive oil ((for roasting))
• Kosher salt or sea salt
• Freshly cracked black pepper
• 1 small lemon, (zested and juiced)
• 1/3 cup (38g) raw walnuts, finely chopped
• ⅓ cup (25g) panko bread crumbs**
• ½ teaspoon Aleppo pepper ((or ¼ teaspoon red pepper flakes) )
• ½ teaspoon flaky or coarse sea salt, (plus more to taste)
• 1 cup (160g) cooked chickpeas, ((if canned, drained and rinsed)**)
• ½ cup (6g) flat-leaf Italian parsley, chopped
• ¼ cup (4g) fresh dill, finely chopped ((or fennel fronds) )
• 1 medium orange ((zest it for the dressing, then peel & cut into bite-sized pieces for the salad) )
• 1 large ripe avocado, (cut into small chunks)
• 3 tablespoons extra virgin olive oil
• ½ teaspoon lemon zest
• ½ teaspoon orange zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard (or whole grain mustard, plus more to taste)
• ⅛ teaspoon sweet or hot paprika
• ¼ teaspoon sea salt, (plus more to taste)
• Freshly cracked black pepper to taste
• 1 teaspoon maple syrup ((only if needed to balance the tartness) )