Roast fennel with olives and lemon
This is a great side dish to accompany pasta, risotto or a Mediterranean main course like stew or fish.
Roasting fennel brings out its sweetness and diminishes the aniseed flavour. The olives and lemon add some tartness and salty side notes which give this simple dish a micture of intersting and pleasing flavours.
You could also add cherry tomatoes to this mix if you like.
One head of fennel, sliced about 1cm thick
A handful of black olives
Half a lemon, sliced in half moons
Pre-heat over to 180 degrees, gas mark 5.
Throw the sliced fennel, lemons (with skin on) and black olives into a baking dish. Drizzle with olive oil and a pinch of salt. Mix it all so fully coated and bake in the oven for about 15-20 mins, until the fennel has softened and starting to brown a bit at the edges.
This is great as a side dish for fish, a vegetable stew, pasta or risotto