• 4servings
  • 40minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 3 fennel , each cut into 4 slices lengthways

  2. 3 tbsp olive oil

  3. 1 fennel , thinly sliced lengthways using a mandoline

  4. 50 g black olives , stoned and finely chopped

  5. olive oil , for drizzling

  6. 2 blood oranges , , segmented

Instructions Jump to Ingredients ↑

  1. For the braised fennel: preheat the oven to 170C/fan 150C/gas mark 3. Drizzle half the olive oil on a baking tray, lay the fennel over and splash with the remaining oil. Sprinkle with salt, and bake for 30-40 minutes, or until soft and golden.

  2. For the millefeuille: place a slice of cooked fennel on a plate, top with a sliver of raw fennel then spread with a thin layer of chopped olives. Top with another slice of cooked fennel and then finish with a raw slice. Drizzle over a little olive oil and place slivers of blood orange around the plate.


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