Recipe

Warm Baked Baby Fennel Salad with Pesto Lemon Butter

4
Serves
5 MINS
Prep Time
25 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 2 Baby Fennel, cut in half and trimmed, reserve some feathery leaves
  • 2 garlic cloves, sliced
  • 2 tbsp pre-made pesto sauce, butter
  • 1/2 lemon, Juice
  • 30 ml extra virgin olive oil
  • 1 cup water
  • 1/4 tsp Salt and pepper
  1. Heat oil in a pan over medium heat. Add fennel and cook until coloured. Transfer to a baking tray and bake at 180C for 10 minutes.
  2. Add garlic to the tray and cook for a further 5 minutes or until fennel is soft.
  3. Return fennel and garlic to the pan and heat. Add butter, pesto, water and lemon juice. Cook until sauce is warmed through.
  4. Arrange the fennel on plates, spoon over sauce and garnish with fresh fennel leaves.