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
Fennel with Feta and Olives
Fennel with Feta and Olives

Instructions

  1. Pluck the fennel greens, wash and finely chop.
  2. 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.
  3. 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.
  4. Serve sprinkled with the fennel greens and serve with baguette or ciabatta with herb butter.
  5. If you don`t want the whole thing vegetarian, the fennel goes great with fried fish fillet.

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