Butterbean, fennel and tomato bake with orange and thyme
YOU WILL NEED
2 fennel bulbs, sliced into even wedges Zest and juice of 1 unwaxed orange Drizzle of sunflower oil
500g mixed baby tomatoes Leaves from 1 sprig of fresh thyme 1 x 400g can of butterbeans, drained and rinsed Generous pinch of sea salt and black pepper
DIRECTIONS
■ Preheat the oven to 180°C/160ºC Fan/Gas Mark 4.
■ Lay the fennel wedges into a roasting pan and then squeeze over the orange juice (reserve the zest for later). Drizzle the wedges with a little sunflower oil and roast in the oven for 30 minutes.
■ Carefully remove from the oven and stir in the tomatoes, thyme and orange zest. Return to the oven for a further 10 minutes.
■ After 10 minutes, stir in the butterbeans and cook for a further 5 minutes until the butterbeans are hot.
■ Remove from the oven and season to taste with salt and pepper.
Recipe from Vegan Roasting Pan by Katy Beskow, Quadrille, £15