Impressive picnic recipes

Roasted fennel, potato and tomato salad

If time is short, simply use sundried tomatoes rather than drying your own in the oven (and reduce total cooking time to 25 mins)

  • 6
  • 20
  • 205
  • Veggie
  • 750g new potatoes, boiled and halved
  • 125g pitted Kalamata olives
  • the juice of 1 lemon
  • 1 tbsp white balsamic vinegar
  • 2 tbsp fresh dill, roughly chopped
  • 3 fennel bulbs
  • 1 red onion, peeled
  • 3 tbsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 250g cherry tomatoes, halved
  • 1 tsp dried oregano
  1. Heat the oven to 120°C/100°C fan/Gas 12. Place the tomatoes on a baking tray and drizzle with 1 1/2 tbsp extra-virgin olive oil, sprinkle with the oregano and season.
  2. Cook for 2-3 hrs or until the tomatoes have dried a little but still retain some moisture. Remove the tomatoes and turn the oven up to 180°C/160°C fan/Gas 4.
  3. Remove the fronds from the fennel bulbs. Cut them and the red onion into wedges and place on an oven tray. Mix 1 ½ tbsp olive oil with the garlic, drizzle over the fennel and onion, then season.
  4. Cook for 25 minutes or until the fennel has caramelised slightly. Remove from the oven and mix with the potatoes, olives, lemon juice, vinegar and dill.

Per serving: calories 192 (9.6%), sugar 5g (5.6%), fat 9.7g (13.8%), saturates 1.4g (7%), salt 0.4g (6.7%) of your guideline daily amount

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