Fennel season has just started and it can be combined with various tasty ingredients. The herb has a licorice-like flavour and harmonises perfectly with the strong tastes of green olives and sundried tomatoes.
Preparation Time: 5 mins
Cooking Time: 25 mins
Total Time: 30 mins
Servings: 4 people
20-25 green olives
100 g sundried tomatoes (in oil)
1. Preheat the oven to 200°C.
2. Slice the fennel and put it in an ovenproof form. Roughly chop the sundried tomatoes and add to the fennel. Drain the olives and add the fennel as well.
3. Drizzle the vegetables with 2 tbsp of oil in which the sundried tomatoes were preserved. Season with salt, pepper and dried basil.
4. Bake for 25 minutes until the fennel is soft.