Warm fennel, olive, tomato and feta Salad

Monday, 3 December 2018 12:14:00 pm Pacific/Auckland

Serves 6-8

Prep time: 15 mins

Cooking time: 30-35 mins

INGREDIENTS

2 tablespoons olive oil

3 fennel bulbs, trimmed, cut into wedges

2 garlic cloves, peeled, roughly chopped

1 lemon, juiced

2 tablespoons red wine vinegar

100ml vegetable stock

2 vine tomatoes, halved, deseeded, roughly chopped

30g capers, drained

30g pitted kalamata olives, halved

1 tablespoon fresh oregano, leaves picked, roughly chopped plus extra for serving

100g feta, crumbled

METHOD

Heat 1 tablespoon of olive oil in a large sauté pan which has a lid, over a medium heat.

Add half of the fennel and cook for 5 mins, turning occasionally until golden brown on all sides.

Remove the fennel to a plate and repeat with the rest of the fennel wedges.

With the sauté pan still on the heat add the remaining olive oil.

Add the garlic and cook for 1 min.

Add the lemon juice and vinegar and boil to reduce by half.

Add the stock, tomato, capers, olives and oregano, stir to combine.

Bring up to a simmer and cook for two mins, season to taste.

Add the fennel to the pan and cover.

Reduce the heat to medium low and simmer for 15 mins or until the fennel is soft and the sauce has thickened, turning the fennel half way through.

Serve in a large bowl or plate sprinkled with the crumbled feta and remaining oregano.

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