ROAST TOMATO AND FENNEL SALAD WITH FETA CHEESE
 
Prep time
Cook time
Total time
 
You will need a medium sized roasting dish and a large serving plate. The prep time includes roasting the vegetables.
Author:
Serves: ⅔ as a main
Ingredients
  • 1 Fennel Bulb, hard root removed then sliced lengthways
  • 400g Cherry Tomatoes, pricked with a sharp knife
  • Handful of Salad leaves
  • 100g Feta Cheese
  • 2-3 Tablespoons Pine Nuts
  • About 10 Fresh Basil Leaves
  • Sea Salt
  • Olive Oil
Instructions
  1. Preheat the oven to 170c (fan) 350c
  2. Put the fennel and tomatoes in the roasted pan.
  3. Drizzle with oilve oil and and season with sea salt.
  4. Bake in the oven for about hour. (Check at 45 minutes)
  5. When done, leave to cool, you can use them slightly warm but not hot.
  6. In a small dry pan, toast the pine nuts until turning brown. This only takes a few minutes so stand by the pan while they are cooking, shaking them occasionally. Remove from the heat.
  7. Arrange the salad leaves on a large serving plate.
  8. Add the tomatoes and fennel and any juice.
  9. Add the crumbled feta, basil and pine nuts.
  10. Drizzle with olive oil and serve.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/06/12/roast-tomato-and-fennel-salad-with-feta-cheese/