Roasted fennel with tomatoes, olives & potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 500g new potatoes
- 3 large fennel bulbs
- 2 tbsp olive oil
- 250g cherry tomatoeshalved
- 50g small black olives
Nutrition: per serving
- kcal121
- fat5g
- saturates1g
- carbs17g
- sugars4g
- fibre4g
- protein3g
- salt0.54glow
Method
step 1
Boil potatoes until tender, about 8 mins.
step 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.
step 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.
