Roasted fennel with tomatoes, olives & potatoes

Roasted fennel with tomatoes, olives & potatoes

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(2 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 6
Delicious with roasted lamb or any grilled meats, this is a side dish you'll want to make time and time again during summer

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal121
  • fat5g
  • saturates1g
  • carbs17g
  • sugars4g
  • fibre4g
  • protein3g
  • salt0.54g
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Ingredients

  • 500g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 large fennel bulbs
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g cherry tomatoes, halved
  • 50g small black olives

Method

  1. Boil potatoes until tender, about 8 mins.

  2. Heat oven to 190C/170C fan/gas 5. Halve and quarter the fennel through the root, then trim off the hard core. Slice the fennel and tip into a roasting tin with the olive oil, salt and pepper. Toss the fennel in the oil until it is glistening. Roast for 20-25 mins, until starting to soften.

  3. Add tomatoes, olives and potatoes and stir well. Return to the oven for 10-15 mins until the fennel is tender, with a bit of crunch. Tip into a warm dish to serve.

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Comments (1)

lumene's picture
5

This is a really choise for a mid-week dinner or for a picnic. It's reasonably fast and easy to prepare.

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