Fennel, New Potato & Black Olive Vegan Traybake
This fennel, new potato and black olive vegan traybake is a delicious and super simple meal for two. It can be prepared in minutes, ready to be popped into the oven.
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Sometimes the simplest recipes are the best, especially when they make good use of seasonal veg that’s at its freshest.
Making the most of fennel
Fennel bulbs looks a little like a heavy bottomed celery, with a strong and distinctive flavour that resembles aniseed. They can be eaten both raw and cooked which slightly mellows the flavour.
In the UK, fennel is in season from July through to November, so we can enjoy it for a good amount of time.
If you’re looking for another way to make the most of it, slice fennel finely and add to a salad to give an aniseedy kick.
How are black olives different to green olives?
Black olives are the result of olives that have been left to mature for longer, and so develop a darker colour.
They are often used as toppings on pizza and included in salads, but can also be added to pasta sauces, couscous, stews etc as a way of adding texture, flavour and nutrients.
Seasonal alternatives
Why not try varying the vegetables and herbs to create different traybakes? Peppers, courgettes, aubergines and mushrooms all work well.
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 489
Servings: 2
Rating:
Total Time: 50 minutes
Calories: 489
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 1 1 bulbs fennel, trimmed and cut into wedges
- 1 1 small red onions, cut into wedges
- 1.5 1.5 cloves garlic, crushed
- 100 100 g pitted black olives
- 225 225 g baby new potatoes
- 1 1 tbsp olive oil
- 0.5 0.5 tbsp fresh tarragon, chopped
- sea salt and black pepper, to taste
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Place the potatoes and a pinch of salt in a saucepan and cover with water.
- Bring to a boil and simmer for 10 minutes. Drain and set aside.
- Arrange all the ingredients on a baking tray and drizzle over the oil.
- Transfer to the oven and bake for 30 minutes, or until the potatoes are tender.
- Mix everything together before serving with a crisp salad dressed with lemon juice.
Each 665g serving provides:
25g Fat, 3.9g Saturates, 15g Sugars, 4.0g Salt.
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