Roasted Fennel, Potato with Sunblushed Tomatoes

It's far too easy in these unpredicted times to order takeways and live with convenience food.
Here I show you how to make a family favourite with minimal work.
The beauty of this dish, is that it can be prepped a day or so before.
With the beauty and nourishing properties of Fennel being the main focus.
Did you know that Fennel is rich in vitamin c, folate and potassium. The perfect immune boosting dish in the cold winter months with the added combination of Potassium, magnesium, dietary fibre, starchy carbohydrates, manganese and folate from the humble potato.

Ingredients:
4 Large potatoes, washed and cut to 2 inch pieces
1 fennel bulb, cut roughly to the same size.
4 tbsp rapeseed oil
100g Sunblushed or sundried tomatoes
3 Cloves of garlic, unpeeled
1 lemon, cut into 5 thick slices
Dried dill
Seasoning 

Optional: Vegan Cheese, grated around 40g

Preheat oven to 180 Degrees
Add parchment paper to a large ovenproof tray  and drizzle 2 tbsp of the oil over the  tray
Scatter the potatoes and fennel evenly.
Add the unpeeled garlic to the tray and scatter 3 of the lemon slices.
Drizzle with remaining oil and season with pepper, sea salt and dill
Bake in oven for 30 minutes or until the potatoes have been cooked throughly.
scatter the cheese and tomatoes over the dish and cook for a further 5 minutes, until it is bubbling and delicious.
Squeeze the juice of the remaining lemon slices and eat and enjoy!

​Serves 2!

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