Fennel with cherry tomatoes
- 5 – 6 fennel bulbs
- 500g cherry tomatoes
- Herbs of Provence, salt, pepper
- 5 tbsp of olive oil
- Clean the fennel and cut into bite-sized pieces without the stalk.
- Halve the cherry tomatoes.
- Put the prepared fennel and cherry tomatoes into an oven-safe dish.
- Season with herbs, salt & pepper.
- Sprinkle with olive oil.
- Bake at 180°C for about 45 minutes.
Chef’s Tip: Delicious as a main or side dish.