Baked fennel with olives, feta and sun dried tomatoes
Fennel contains few calories, but plenty of fibre and provitamin A. Feta provides a lot of protein and calcium.
If you prefer to enjoy the dish vegan, you can sprinkle a handful of nuts over the vegetables instead of the cheese.
Ingredients
- Ingredients
- 150 grams sun dried Tomatoes (in oil)
- 100 grams black Olives (pitted)
- 60 grams green Olives (pitted)
- 1 small onion
- 2 garlic cloves
- 3 Fennel bulb
- 1 sprig rosemary
- 1 sprig thyme
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 4 Tbsps dry white wine
- 150 grams Feta
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Drain the sun dried tomatoes and olives. Peel the onion and the garlic; cut the onion into eighths and the garlic into thin slices. Rinse the fennel and cut lengthwise into quarters or eighths. Place the fennel leaves aside for garnishing.
Rinse the herbs and shake dry. Mix the vegetables, olives and herbs in a baking dish. Season with salt and pepper, drizzle with olive oil and bake for 20-25 minutes in the preheated oven. Add the wine about halfway through cooking. Then remove from the oven, crumble the feta over the vegetables and serve garnished with the fennel leaves.