Crunchy Fennel with Capers & Olives

Crunchy Fennel with Capers & Olives Recipe

By Bb Kitchen


2 medium fennels

20g black olives

1 teaspoonful of capers

3 tablespoons of GF breadcrumbs

Herbs of choice (I have used parsley, oregano and thyme)

1 garlic clove, minced

Sea salt, to taste


1Slice the fennels lengthwise in few slices and place on a baking tray lined with baking paper.

2 Bake in static oven at 180* for 20 min.

3In a bowl, place the breadcrumb, the herbs, the garlic, the salt and 1-2 teaspoons of water. The mixture should be wet, not dry. Place aside.

4After the baking time, remove the fennels from the oven and increase the temperature to 200*.

5Add the olives, the capers and a bit of breadcrumb mixture on the surface of each piece of fennel.

6 Put back in the oven for 8-10 min.


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