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.
Main Course, Side Dish
fennel, new potatoes, olives, tomatoes
See Note 1
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.
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!