Ingredients
- Olive oil
- 1 bulb fennel
- 1 large beetroot, cooked and peeled
- 1 tbsp balsamic vinegar
- 1 block feta
- 1 tsp. pink peppercorns
- 1 lemon
- 2 tbsp. pecan nuts, toasted
- To serve: crusty bread and a green salad
1. Preheat the oven to 200C.
2. Halve and slice the fennel bulb, set aside any green fronds that were on the top. Place the fennel on a small tray and drizzle over 1 tbsp. Olive oil. Season with a little salt and roast in the oven for ten minutes.
3. Dice the cooked beetroot and dry it with kitchen paper. Coat the beetroot in the balsamic vinegar. Add the beetroot cubes to the fennel. Peel the skin from the lemon into long strips using a peeler, avoid the pith. Place the lemon peel over the fennel. Make a little space in the centre of the tray for the feta.
4. Place the block of feta on and scatter the pink peppercorns over the top along with a little olive oil. Return the tray to the oven for a further ten minutes. Once ready the cheese should be soft and the fennel starting to caramelise at the edges. Scatter the tray with the reserved fennel fronds and the toasted pecan nuts.
5. Serve immediately with the bread and salad. The cheese begins to solidify once more as it cools so this is best enjoyed straight from the oven.
