Oven-baked vegetables with herb oil

Ingredients for 4 servings:

• 500 g fennel bulb(s)
• 500 g carrot(s)
• 700 g leek
• 100 ml olive oil
• 50 g walnuts
• 30 g flat-leaf parsley
• 1 sprig of peppermint
• ½ lemon(s), zest
• 1 garlic clove(s)
• 200 g feta cheese
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian

Preheat the oven to 200°C (top/bottom heat). Quarter the fennel. Halve the carrots lengthwise. Remove the outer leaves from the leeks and cut into 2cm pieces. Season the vegetables in a bowl with a little oil, salt, and pepper. Bake on a baking tray lined with baking paper for about 40 minutes on the middle rack, until the vegetables are tender. Roughly chop the walnuts. For the herb oil, finely chop the parsley and mint and mix with the remaining oil. Finely grate the lemon zest. Crush the garlic. Season the oil with salt and pepper. To serve, brush the vegetables with the herb oil. Crumble the feta over the top and sprinkle with the nuts. Serve with the remaining herb oil on the side.