Ingredients
- 3 small fennel bulbs, fronds reserved and quartered lengthwise
- 6 cloves garlic, unpeeled
- 1 tsp lemon zest
- 2 tbs olive oil
- Sea salt and cracked black pepper
- ⅓ cup fresh mint leaves
- 30g toasted pine nuts
- ¼ cup currants
- 1 tbs baby capers in brine, drained
- 20g parmesan, shaved
Salad
Serves: 4-6
Difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Method
- Preheat oven to 180°C Fan.
- Place the fennel wedges, garlic, lemon zest and oil in a bowl and season well with salt and pepper.
- Mix well to combine then transfer to a baking dish, add 250ml water, cover tightly and roast for 30 minutes.
- Uncover then roast for a further 30 minutes until golden and tender. Remove from oven and set aside to cool slightly.
- Transfer the fennel, garlic and any pan juices to a serving platter. Scatter with mint, pine nuts, currants, capers, parmesan and top with reserved fennel fronds.
