Based in one of Ottolenghi’s book recipes, and part of my own Salad week. Continue reading “Fennel, feta and pomegranate salad”
We didn’t really know what to have for dinner, but we also had a lot of random vegetables that we had to eat before they went off. One pepper… another single potato… an aubergine… a fennel… What to do with all these bits and pieces?
The answer, obviously: roast all of them in the oven! Continue reading “Roasting all the things”