Grilled fennel with black olives and capers

Main dishes, Vegan | 15 September 2016 | By


This recipe is a really nice option how to prepare a delicious main dish with fennel. I got inspired by an incredible chef Yotam Ottolenghi, really love his way of cooking. Very nice with any kind of rice or quinoa. Bon appetit!


-2 medium fennel, sliced
-1 big oxheart tomato, cut into little cubes
-200g cherry tomato, cut into little cubes
-2 tbsp capers
-1 tbsp coconut syrup or sweetener of your choice (maple syrup, agave syrup…)
-6-8 cloves of garlic, with a skin or skinned as you prefer
-handful black olives, stoned, cut in half
-handful coriander, chopped (optional)
-1/2 lemon, juiced
-lemon zest
-virgin olive oil
-sea salt
-grounded pepper

Heat the olive oil over medium heat in a medium skillet. Add fennel and grill till golden. Set on the side. Meanwhile, heat olive oil over medium heat in a large skillet. Add tomato, garlic, olive, capers, lemon juice, lemon zest, coriander, salt and pepper. Cook over medium heat for about 20 minutes. Add grilled fennel and cook over low-medium heat for another 15 minutes. Serve immediately.



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