Roast Fennel, Tomato & Butter Bean One Tray With Burrata & Harissa

Roast Fennel, Tomato & Butter Bean One Tray With Burrata And Harissa

Roast Fennel, Tomato & Butter Bean One Tray With Burrata And Harissa

Here is a new recipe to help inspire you to use more pulses. They are often a part of my weekly meals and they can be so delicious. They are a great source of protein and they are of course plant based. Here is a very simple one tray dinner using them. It’s flavourful, looks good but is effortless to put together.

Looking for more bean recipes? Check out my others here.

Serves 2

Ingredients:

1 large fennel (360g), cut into 8ths lengthways

4 tbsp extra virgin olive oil

1/2 tbsp sugar

60ml white wine

240g cherry tomatoes

3 sprigs thyme

4 whole garlic cloves, skins on

200g butterbeans, (jarred are preferable, I love Bold Bean )

100g burrata

1 tsp harissa paste

1/3 juice of a lemon

Preheat the oven to 190C degrees and grab a large baking tray.

Add fennel, 2 spoons olive oil, wine, thyme, into the tray. Season with salt, pepper and mix together. Sprinkle sugar over the fennel and roast for 10mins at the top of the oven.

Then add in the tomatoes, garlic and drizzle over 2 more spoons oil. Roast for 20/25mins until everything is golden.

Squeeze garlic out of the skins and chop up. Toss this and the butter beans into the veg and the tear over burrata. Squeeze a little lemon juice over and dot the harissa over the cheese.

Eat straight away!

Watch me make the recipe here.