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Fennel with feta and olives from the oven

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Ingredients for 4 servings:

  • 4 bulbs of fennel
  • 1 clove(s) garlic
  • 200 g feta cheese
  • 50 g tomatoes, dried in oil
  • 100 g olives (Kalamata), pitted
  • ½ tsp cumin powder
  • 4 tbsp olive oil
  • salt and pepper

Instructions

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

Wash and trim the fennel. Pick off the fennel greens and chop finely. Cut the fennel bulbs lengthwise into thin strips. Peel and finely chop the garlic. Drain the tomatoes and cut into small strips. Drain the feta and cut into small cubes. Drain the olives and halve them. Now mix the fennel, olive oil, garlic, salt, pepper, and cumin well in a large baking dish. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 20 minutes. Five minutes before the end of the cooking time, add the feta, tomatoes, and olives. Arrange on plates and serve sprinkled with the fennel greens.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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