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Ingredients
Method
- 4 fennel bulbs, cut into quarters lengthwise
- 300g pitted black olives, halved
- 3 peeled garlic cloves
- 2 onions, cut into 1cm wedges
- 250g torn ciabatta
- 450g cherry tomatoes
- 10 sprigs of thyme
- 4 tbsp olive oil
- 125g torn mozzarella
- Preheat the oven to 220C. Boil the fennel in salted water for 5 mins, then drain and toss into a roasting tin with all the ingredients except the mozzarella. Toss in the oil and some seasoning, then bake for 25 mins - turning halfway through - until the bread is toasted and the veggies are golden. Dot with mozzarella, cook for 5 mins more, and serve.
30 mins
4 serving
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