Name: FENNEL, TOMATO & SALSA VERDE TRAYBAKE SALAD
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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; 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

Fennel & Salsa Verde Traybake Salad - Georgie Eats

Serving the Fennel & Salsa Verde Traybake Salad - Georgie Eats

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.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 2 servings

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

Preheat the oven to 200°c (fan assisted)/425°f/gas 7.
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.
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.
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.