Fennel with Feta and Olives

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

6 tuber / n fennel, (depending on size one more or less)
2 cloves garlic
5 tablespoon olive oil
200 g feta cheese
0.25 teaspoon ¼ ground cumin
100 g tomato (s), dried in oil, drained well
100 g olives, Kalamata (black, without core)
Salt and pepper, for seasoning

Instructions

Pluck the fennel greens, wash and finely chop.
Wash the fennel, cut lengthways, remove the stalk and cut lengthways into thin strips. Peel and finely chop the garlic. Put the fennel, garlic, cumin, olive oil in a bowl, season with salt and pepper and mix everything well.
Spread the mixture on a coated baking sheet and cook in an oven preheated to 200 ° C (fan oven 180 ° C) for 20 minutes. Add the olives, tomatoes and diced feta 5 minutes before the end of the cooking time.
Serve sprinkled with the fennel greens and serve with baguette or ciabatta with herb butter.
If you don`t want the whole thing vegetarian, the fennel goes great with fried fish fillet.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.