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
Print Recipe
Pin Recipe 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.
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