- 1 tin of butter beans, drained
- 2 packets of cherry/heritage tomatoes
- 3 small fennels
- 3 tbsp of capers
- 1 bulb of garlic
- 2 tbsp of red vinegar
- 2 tbsp of lemon juice
- 2 tbsp of oregano
- 100ml of vegetable stock
- 4-6 tbsp of extra virgin olive oil
- 1 tsp of sea salt
- ½ tsp of freshly ground black pepper
- Preheat the oven to 180ºC and line a large baking tin with parchment.
- Halve the fennel lengthways and slice into ½ inch pieces, making sure to keep the core in each segment so they don’t fall apart.
- Separate the garlic into cloves and smash each clove under your palm and a kitchen knife. In a large mixing bowl, place the fennel and garlic pour in 4 tbsp of olive oil, the oregano, a good pinch of sea salt and freshly ground pepper. Mix well with your hands and place the fennel and garlic on to the baking parchment. Place the fennel in the oven and cook for 20 minutes.
- While this is cooking, cut the tomatoes in half and put them into the bowl. Add the rest of the olive oil, capers, red wine vinegar, lemon juice another good pinch of sea salt and black pepper and mix well.
- When the fennel is slightly browning, pour the bowl of tomatoes on top and mix well. Pour the vegetable stock on top and cook for a further 20 minutes.
- 5 minutes before you serve the dish, pour the butter beans onto the vegetables and give them a good stir. Place back in the oven to heat through.
- When ready to serve, sprinkle with fresh oregano and serve with crusty bread.
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