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Roasted fennel with Bulgarian cheese
Makes 6 servings.
Ingredients
Directions
Rinse the fennel bulbs, then cut them into eighths. Rinse the scallions and the spicy peppers, then cut them into thin slices. Arrange the fennel pieces on a baking tray (the size of the tray is not important – just make sure there is enough room for the fennel pieces). Sprinkle the onion and pepper slices on top, then add the salt and pepper (don’t use too much salt, since Bulgarian cheese is salty).
Drizzle a generous amount of olive oil over the vegetables. Cover the pan with baking paper, then aluminium foil, and bake in a preheated oven on 180°-190° for 20-25 minutes. Remove the paper and foil and cook for another 5-10 minutes uncovered until the fennel browns a little and reaches the desired level of crispiness. Personally, I like my fennel to be very crispy, so I leave it in the oven a little longer.
Remove from the oven and let cool. Crumble the cheese on top of the fennel, and add the mint leaves. Drizzle olive oil on top. This dish can be served cold or at room temperature.
Level of difficulty: Easy, Time: 40 minutes, Status: Dairy
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| ENJOY! |
