Fennel with feta and olives

Ingredients for 4 servings:

• 6 bulb(s) of fennel (one more or less depending on size)
• 2 cloves garlic
• 5 tbsp olive oil
• 200 g feta cheese
• ¼ tsp ground cumin
• 100 g tomatoes, dried in oil, well drained
• 100 g olives, Kalamata (black, pitted)
• Salt and pepper, for seasoning

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

vegetarian, oven-baked (also goes well with fish fillet)

Pick off the fennel greens, wash them, and chop them finely. Wash the fennel, split them lengthwise, remove the stalk, and cut them lengthwise into thin strips. Peel and finely chop the garlic. Place the fennel, garlic, cumin, and olive oil in a bowl, season with salt and pepper, and mix well. Spread the mixture on a non-stick baking tray and bake in an oven preheated to 200°C (180°C fan-assisted oven) for 20 minutes. Five minutes before the end of the cooking time, add the olives, tomatoes, and diced feta. Serve sprinkled with the fennel greens and served with baguette or ciabatta with herb butter. If you don’t want this dish vegetarian, fennel goes perfectly with fried fish fillets.