Roasted fennel & new potatoes with Kalamata olives, cherry tomatoes & green beans
Servings
3people
Servings
3people
Ingredients
Instructions
  1. Preheat your oven to 180 degrees celcius. Core and slice your fennel bulb into 1cm strips, lengthways.
  2. Place into a large roasting tray with the coconut oil, salt and pepper. Roast for 20 minutes.
  3. While the fennel is roasting chop any large new potatoes so that they are roughly the same size as the smallest ones and boil for 15 minutes.
  4. Pit the olives and mix together in a bowl with the halved cherry tomatoes, lemon juice, maple syrup, salt and fresh basil. Though if your olives were in brine rather than oil then omit the 1/8 tsp salt at this point.
  5. Once the fennel has roasted for the above 20 minutes, drain the new potatoes and add them to the roasting tray along with the olive and tomato mixture and toss together to combine. Place back in the oven for a further 5 minutes.
  6. While that is roasting for 5 mintues, boil the green beans for 5 minutes, then drain and mix into everything already in the roasting tray. Sprinkle the flaked almonds over the top and roast for a final 10 minutes. And you’re ready to serve it 🙂