Ingredients

The following ingredients have 4 Servings
  • 2 fennel bulbs
  • 2.12 ounces feta
  • 1x14.11oz can chopped tomatoes
  • 1x14.11oz can haricot beans (or any white beans, reserve the water)
  • 2 garlic cloves (finely chopped)
  • 1 large onion (finely chopped)
  • 1 small celery stalk (finely chopped)
  • 2 medium carrots (peeled, diced)
  • 1 bell red pepper (deseeded, roughly chopped)
  • 4 tablespoons sun-dried tomatoes (in oil) (finely chopped)
  • 2 tablespoons olive oil (plus more for roasting the fennel and drizzling)
  • 4 tablespoons white wine
  • 1 bay leaf
  • 1½ teaspoons oregano
  • Salt and pepper to taste

Instruction

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking sheet with parchment paper. Cut the fennels lengthways into chunks and place on the baking sheet. Season, drizzle with approx. 2 tablespoons of olive oil and pop in the oven for 30 minutes or until tender, turning over halfway through. Remove from the oven and increase the oven temperature to 220 C.
  • In the meantime prepare the sauce. In a large shallow oven proof pan (with a lid) heat up 2 tablespoons of olive oil. Add the onion, garlic, celery and bay leaf and cook for 3 minutes over a medium heat, stirring occasionally. Add the wine, carrot, pepper, beans and tomatoes and stir well.
  • Add the sun-dried tomatoes, oregano , season to taste, stir, cover and bring to the boil. Lower the heat and simmer for 25 minutes.
  • Tuck the roasted fennel pieces into the sauce mixture, crumble over the feta, drizzle with a little more oil and bake/broil in the upper part of the oven for about 10 minutes. Remove from the oven and serve with pasta, rice or crusty fresh bread.