Roasted fennel with tomatoes, olives & potatoes


· 500g
new potatoes

· 3 large fennel bulbs

· 2 tbsp olive oil

· 250g cherry tomatoes, halved

· 50g small black olives


  1. Boil potatoes until tender,
    about 8 mins.
  2. Heat oven to 190C/170C
    fan/gas 5. Halve and quarter the fennel through the root, then trim off
    the hard core. Slice the fennel and tip into a roasting tin with the olive
    oil, salt and pepper. Toss the fennel in the oil until it is glistening.
    Roast for 20-25 mins, until starting to soften.
  3. Add tomatoes, olives and
    potatoes and stir well. Return to the oven for 10-15 mins until the fennel
    is tender, with a bit of crunch. Tip into a warm dish to serve.

Per Serving:

121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g,
saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g