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Roasted onions and fennel with feta and olives


Serves: 4-6
timePrep time: 10 mins
timeTotal time:
Roasted onions and fennel with feta and olives
Recipe photograph by Laura Edwards

Roasted onions and fennel with feta and olives


Serves: 4-6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
181Kcal
Fat
11gr
Saturates
6gr
Carbs
12gr
Sugars
10gr
Fibre
6gr
Protein
8gr
Salt
1.6gr

Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes
Jasmine and Melissa Hemsley

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.
See more of Jasmine and Melissa Hemsley’s recipes

Ingredients

  • 4 medium red onions
  • 1 large lemon
  • 3 medium fennel bulbs
  • 1 tbsp ghee or clarified butter
  • 400g cherry tomatoes
  • 2 handfuls (about 75g) of whole pitted green olives
  • 1 tbsp oregano or thyme leaves, plus extra for garnishing
  • 1 x 200g pack feta cheese

Step by step

Get ahead
Can be made up to a day ahead; cool, cover and chill, then allow to come to room temperature before serving, or reheat, covered, in a moderate oven.
  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Cut the onions in half then into thin wedges, and thinly slice the lemon into rounds.
  3. Halve the fennel, trim away any tough outer leaves, then thinly slice about ½cm thick. Remove the fronds and reserve for garnishing, if you like.
  4. Place the ghee in the bottom of a large roasting tray and layer up the onions, fennel and cherry tomatoes. Scatter with olives and oregano or thyme, and top with the lemon slices. Season well.
  5. Cover tightly with baking paper, tucking the edges underneath – you don't want any of the moisture to escape while the vegetables cook. Bake for about 1 hour, stirring the vegetables halfway through. The fennel should be tender with a little bite.
  6. Serve warm or cold scattered with crumbled feta cheese, more thyme or oregano and any reserved fennel fronds.

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