Fennel with Capers and Olives

From Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Cookbook

Author(s): Yotam Ottolenghi

Page 131

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

11 years ago

★ ★ ★ ★ ★ 5/5

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This was delicious and satisfying. I loved the salty/briny-ness of the olives and capers against the sweet fennel and garlic. The ricotta on top makes it perfectly balanced. This as a main dish and a side salad made for a hearty vegetarian meal.

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