Make the most of the warmer evenings outside, or sit by the fire with this healthy side. The perfect dish to accompany your lamb chops – just add some greens.
- 500 g new potatoes
- 3 large fennel bulbs
- 2 tbsp olive oil
- 250 g cherry tomatoes, halved
- 50 g small black olives
- Boil potatoes until tender, about 8 mins.
- Heat oven to 190C/170C fan. 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.
- 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.
This recipe is…
- Raw food
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.0 g|
|Total carbohydrates||14.1 g|
|- Sugars||1.7 g|
|Dietary fibre||5.6 g|