Ingredients
-
3 medium fennel bulbs (900g)
- 750g kipfler potatoes
- ½ cup (125ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 300g sourdough bread
- 200g red grapes (see tips)
- 150g burrata
- salt and pepper
- 1 tablespoon red wine vinegar
Method
- Preheat oven to 200°C/180°C fan-forced. Line a large oven tray with baking paper.
- Trim fronds from fennel tops; reserve for the salad. Cut 2 fennel bulbs into eight wedges. Cut potatoes diagonally in half if large. Place fennel wedges and potatoes in a large bowl with 2 tablespoons of the oil; season, toss to combine. Arrange vegetables in a large roasting pan; roast for 45 minutes or until golden and tender, and edges of vegetables are crisp.
- Tear sourdough into chunks. Place in a bowl with 2 tablespoons of the oil; season, toss to combine. Place on lined tray; bake for 10 minutes, tossing halfway, or until golden and crisp.
- To make the salad, use a mandoline or V-slicer to thinly slice the remaining fennel bulb. Slice grapes. Place fennel and grapes in a bowl with reserved fennel fronds. Whisk remaining oil and the vinegar in a small jug; season to taste. Pour dressing over salad; toss to combine.
- Serve vegetable bake with sourdough croutons and fennel salad, topped with torn burrata.
Recipe by The Australian Women’s Weekly.
Photography by John Paul Urizar. Styling by Kate Brown and Lucy Tweed.
