Roasted Fennel and Potato with Tomato and Olives
This roasted vegetable dish includes best of British potatoes with fennel 3 ways, ripe tomatoes and salty olives. A fantastic dish in its own right or served with halloumi, grilled fish or chicken.
Servings: 2 people
Ingredients
- 12 new potatoes
- 1 bulb fennel
- 500 grams tomatoes See Note 1
- 100 grams green olives pitted
- olive oil
- salt
- pepper
- 3 tbsp fennel seeds
- 1 bunch fennel leaves
Instructions
- Pre-heat your oven to 180C/350F/gas mark 4.
- In the meantime, bring a pan of water to the boil and add the potatoes, cooking for 5-10 minutes or until just tender.
- Cut the fennel bulb into roughly 8 chunks and place in a roasting tin. Don't worry if the layers start to pull apart from each other.
- Add the new potatoes (cutting any larger potatoes in quarters or halves so none are any bigger than 2 inches squared).
- Next nestle the tomatoes between the potatoes and fennel (again cutting any larger tomatoes in quarters or halves) along with the olives.
- Drizzle over the olive oil and season liberally with salt, pepper and the fennel seeds.
- Roast in the centre of the oven for 45 minutes, shaking the pan half way through.
- Once the vegetables are roasted, remove from the oven and sprinkle with the fennel leaves.
Notes
Note 1: Heritage varieties are best, if you can get your hands on them. At the very least I'd recommend vine ripened tomatoes as they carry so much more flavour!