Fennel Vegetables with Feta and Cherry Tomatoes

For the fennel vegetables with feta and cherry tomatoes, rinse the bulbs with cold water, remove woody parts and put the tender fennel greens aside.

Boil the fennel bulbs whole with the juice of one lemon in salted water until not quite tender – the fennel should still have bite. Lift out and cut into slices.

Heat olive oil in a pan and lightly brown the fennel slices on both sides. Halve the cherry tomatoes and fry briefly. Season with salt and pepper and extinguish with a dash of ice wine.

Cut the feta into slices. Arrange the fennel vegetables with the cherry tomatoes on plates, place the feta slices on top and garnish with thyme and fennel greens.

Preparation Tip:

Serve baked potatoes with the fennel vegetables with feta and cherry tomatoes.

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