Clean the fennel and cut into quarters. Put beautiful fennel greens on the side. Pre-cook the fennel in a little salted water or in a strainer over steam for 5 minutes.
Lift out and brush the fennel quarters all around with olive oil. Place side by side in a baking dish. Drizzle with a few spoonfuls of fennel stock.
Bake the fennel in the oven heated to 180 °C on the middle rack for half an hour, until the vegetables are lightly browned at the edges.
For the salad dressing, stir through pepper, juice of one lemon, salt and olive oil. Finely chop the scallions along with their beautiful greens and the peeled garlic. Add to the sauce.
Cut the tomatoes in half diagonally, remove the seeds and dice them. Pit the olives and cut them into strips. Add both ingredients to the sauce.
Remove the fennel from the heat and spread the tomato and olive salad dressing evenly over it. Finely chop the fennel greens and sprinkle over the top.
Tip: This goes well with meat, cheese, bread or raw ham.
Tip: Always use an aromatic ham, this gives your dish a wonderful touch!
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