Roasted Fennel with Cherry Tomatoes, Olives, Garlic and Olive Oil
Serves 6
Ingredients 2 bulbs of fennel 24 cherry tomatoes 1 large handful of black olives 1 small handful of fresh thyme 2 cloves of garlic (peeled and finely sliced) sea salt and black pepper extra virgin olive oil 1 wineglass of white wine 2 knobs of butter
Instructions 1. Cut the fennel bulbs into quarters, then cut the quarters in half. 2. Put them in boiling, salted water and cook for 10 minutes. 3. While the fennel is cooking set the oven to 220°C/gas mark 7and prick the cherry tomatoes. 4. Remove the fennel and put in a roasting tray - add the cherry tomatoes to the fennel water for 45 seconds to loosen the skins. 5. Drain them and run a little cold water over them. Pinch or peel the skins away from the tomatoes, then add the tomatoes to the roasting tray. 6. Add the olives, thyme and garlic and season with salt and pepper. 7. Drizzle with 2 lugs of olive oil and mix together. 8. Try to arrange everything neatly into one layer. Add your wine and butter - breaking the butter up over the vegetables. 9. Bake in the middle of the preheated oven for 30 minutes.
Can be served with pasta with parmesan or ricotta cheese. You can also add a couple of chicken breasts on top of the fennel and tomatoes to make a really tasty dinner.
we are an organic food and grocery shop, based in Ammanford, Carmarthenshire, South Wales - which being just 10 minutes from the end of the M4 and central to the Amman and Towy valleys is easily accessable.
we deliver organic food and groceries in the South Wales area (SA post code area - Swansea, Llanelli, Neath, Ammanford, Llandeilo, Pontardawe, Ystradgynlais) throughout the week - anything from an organic veg box to a whole range of organic food and other organic produce that can be selected from the list opposite.
