FENNEL, TOMATO & SALSA VERDE TRAYBAKE SALAD
I first came across the idea of a tray-baked salad in 'How To Eat A Peach' by Diana Henry (a book I would highly recommend if you love hosting!). They are a revelation! And the perfect way to eat fennel, in my opinion.
Ingredients
- 2 fennel bulbs quartered & fronds saved for garnish
- 200 g baby potatoes halved
- 250 g medium-sized tomatoes halved
- juice of 1 lemon
- 5 sprigs of thyme
- 1 tsp caster sugar
- olive oil
- 400 g jar butter beans drained & rinsed
- salt & freshly ground black pepper
SALSA VERDE
- 1 large garlic clove minced
- 30 g parsley finely chopped
- 30 g basil finely chopped
- 15 g mint finely chopped
- 2 tbsp capers finely chopped
- 2 tsp Dijon mustard
- 3 tbsp red wine vinegar
- extra virgin olive oil
Instructions
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Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
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Combine the fennel, potatoes, tomatoes, lemon juice, thyme and sugar with a good glug of olive oil and a generous pinch of salt and black pepper in a large baking dish. Cover the dish with foil and roast for 30 minutes. Remove the foil and return the dish to the oven for a further 30-40 minutes, or until the potatoes are crisp and the fennel is tender all the way through.
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Meanwhile, you can make the salsa verde. Combine the garlic, parsley, basil, mint, capers, Dijon mustard, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a good stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend it until completely smooth). Taste and adjust the seasoning, adding more vinegar, salt, or anything else you think it may need.
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Add the butter beans and a good few spoonfuls of the salsa verde (any leftovers will keep for a week in the fridge) into the tray with the roasted vegetables and stir well to combine. Serve between plates and finish with an extra drizzle of the salsa verde, any fronds you managed to save from the fennel bulbs and a good crack of black pepper.
Love warm salad recipes? Put this Shredded Hispi Cabbage & Charred Lemon Salad on your list next.
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