Mozzarella and Fennel Traybake
Mozzarella and Fennel Traybake



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box