Baked turmeric-spiced fennel and onion
Combining soluble fibre and anti-inflammatory turmeric, this delicately flavoured dish goes with almost anything.
Season with freshly ground black pepper and scatter over a large baking tray in a single layer
160 calories per serving
2 tbsp olive oil
1 tsp ground turmeric
1½ tbsp fresh lemon juice
2 small fennel bulbs (each around 225g), trimmed and sliced lengthways into 8
1 small onion, peeled and quartered
freshly chopped coriander, to serve (optional)
- Preheat the oven to 200C/180C fan/gas 6.
- Place the oil, turmeric and lemon juice in a large bowl. Add a good pinch of flaked sea salt and whisk together lightly.
- Add the fennel and onion to the bowl and toss together well. Season with freshly ground black pepper and scatter over a large baking tray in a single layer. Bake for about 25 minutes, or until the fennel is softened and lightly browned.
- Scatter with the coriander, if using, to serve.