Baked feta and olives with fennel

Doug Sherring

Olives are a platter staple, especially if you’re going for an Italian theme. This baked antipasti is veering towards a warm salad. I wanted to use the fennel in my garden and I love baked feta — the good-quality stuff will hold its shape and it goes well with these flavours. This baked antipasti is great served warm, but will also keep in the fridge in a sealed jar.

Ingredients

100 g	Green olives, I used Sicilian (Main)
100 g	Black olives, I used Kalamata (Main)
100 g	Feta, cut into cubes (Main)
1	Fennel bulb, washed and sliced (Main)
1 tsp	Peppercorns, coloured variety
1 bunch	Fresh thyme
1 bunch	Fresh rosemary
1 bunch	Fresh parsley
1 small	Lemon, zest and juice
1 pinch	Chilli flakes
1 serving	Olive oil, a generous glug

Directions

1. Preheat oven to 190C.
2. Place olives, feta cubes and fennel into a baking tray.
3. Scatter over peppercorns, roughly chopped herbs, lemon zest and juice and chilli flakes.
4. Drizzle over the olive oil and give the tray a gentle shake to toss.
5. Bake for approximately 15 minutes. Serve warm with crackers or bread, or allow to cool. Will keep for a few days in the fridge in a jar.

More platter ideas from Delaney

• Beetroot dip
• Labneh