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Griddled Fennel with a Hot Tomato and Balsamic Dressing

Tender steamed fennel chargrilled until golden, topped with a warm roasted cherry tomato and balsamic vinegar dressing.

VegetarianVeganHealthyFennelGluten FreeTomato

Estimated Nutrition

Per Serving Total
Calories 524.5 kcals 524.5 kcals
Carbohydrates 33.6 grams 33.6 grams
Fat 43.2 grams 43.2 grams
Protein 4.1 grams 4.1 grams
Cook Time
22 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Balsamic Vinegar
NutsSeeds
1
clove
Garlic
chopped
OilsFats
15
ml
Olive Oil
for the fennel
30
ml
Olive Oil
for the dressing
Vegetables
1
bulb
Fennel
trimmed and cut into 1cm slices
150
g
Cherry Tomatoes

Steps

  • Preheat the oven to 180°C and boil a pan of salted water.
  • Steam fennel slices over boiling water for 6-8 minutes until tender.
  • Cook steamed fennel in a chargrill pan over medium heat for 4 minutes per side.
  • Combine tomatoes, vinegar, oil, and garlic in a frying pan over medium heat.
  • Transfer the pan to the oven once sizzling and cook for 6-8 minutes.
  • Place fennel on a plate and spoon the hot tomato dressing over the top.