This vegetable dish is delicious and healthy. So many layers flavor, from the anis taste of fennel to the heavenly taste of berries and sweetness of honey. Salty, sweet, spicy and exotic. Great side dish for steaks and chicken!
All my recipes are for two servings.
- 1 tbsp olive oil
- 2 fennels
- 1 red onion
- 1 teaspoon minced garlic
- 1 beefsteak tomato
- 2 twists from Roasted Garlic And Pepper Mix grinder
- 2 teaspoons of Moroccan spice rub (I use Nomu)
- 14 salt-free cashew nuts
- 10 black olives
- 1 tbsp honey
- 8 strawberries
- 1/4 cup (60 ml) blueberries
- 8 green olives
How to prepare:
Preheat the oven to 390 F (200 C). Take a non-stick oven pan and drizzle lightly with olive oil.
Peel the fennel and cut off the fronds, then cut the bulb into slices. Peel the onion and cut it into wedges. Add these on the oven pan. Season with garlic. Wash and slice the beefsteak tomato into thick slices.
A beef tomato (British English) or beefsteak tomato (American English) is one of the largest varieties of cultivated tomatoes.
Add the tomatoes on the oven plate and season with Roasted Garlic And Pepper mix (which you can find in many stores and also online). Season also with Moroccan spice rub (which you can find in some stores and also online). I use Nomu rub. Add nuts and black olives to the oven pan. Cook the dish in the oven for 30 minutes. Add honey when the dish has been in the oven for 20 minutes.
Divide the wonderful ingredients between two plates. Wash and cut the strawberries in half. Wash the blueberries. Add the berries and the green olives on top.