Roasted Fennel with Olives, Orange & Feta
Roasted Fennel with Olives, Orange & Feta
Fennel grows wild everywhere through the Mediterranean. Here they are roasted hard until the edges caramelise and the inside goes silky to offer a sweet and smoky base, while the briny olives and creamy feta balance the acid of the citrus.
Servings
4
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 3 fennel bulbs, fronds reserved, cut into wedges through the core
- 3 tbsp olive oil
- Sea salt & freshly ground black pepper
- 2 garlic cloves, sliced
- 1 handful Kalamata olives
- A few sprigs thyme & oregano
- 1 unwaxed lemon, zested & juiced
- 1 orange, segmented
- 200g feta, crumbled
- Extra-virgin olive oil, to finish
Method
- Preheat the oven to 200°C. Toss the fennel wedges with the olive oil and a good pinch of salt, then spread them out in a single layer in a roasting tray.
- Roast for 25–30 mins, turning once, until deeply caramelised at the edges and tender through the middle
- Scatter over the garlic, olives and herb sprigs and return to the oven for a final 8–10 mins so the garlic softens and the olives warm through.
- Remove from the oven, squeeze over the lemon juice, fold through the orange segments and crumble the feta over the top.
- Finish with the lemon zest, the reserved fennel fronds and a drizzle of good extra-virgin olive oil. Serve warm or at room temperature.
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