ClemenGold-roasted fennel and leeks

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Upgrade Sunday lunch with this delicious ClemenGold-roasted fennel and leeks. It's dressed in a tahini dressing and has croutons for extra crunch.

Ingredients

200 g baby leeks
2 large bulbs fennel, sliced
2 T olive oil
sea salt and freshly ground black pepper, to taste
3 ClemenGolds
4 cloves garlic, bashed
100 g butter
125 g Woolworths burratina, for serving
For the dressing, whisk:
2 T Woolworths tahini
1 lemon, zested and juiced
1 orange, zested and juiced
2 T olive oil
1 clove garlic, finely chopped
sea salt, to taste
For the croutons:
1/2 loaf ciabatta, torn into chunks
2 T olive oil
2 cloves garlic
salt, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Halve the leeks lengthways and rinse well. Dry, then place in a baking tray with the fennel and toss with the olive oil, salt and pepper.

2. Add the juice and zest of 1 ClemenGold, then add the garlic and dot with butter. Bake for 20 minutes, then add the juice of the remaining ClemenGolds and leave 2 halves in the tray for the remainder of the cooking time.

3. Once the leeks and fennel are cooked through, remove from the oven and serve immediately with the croutons and burratina. Drizzle generously with the tahini citrus dressing.

4. To make the croutons, place the ciabatta on a baking tray, drizzle with the olive oil and season with salt. Toss to coat and bake for 15–20 minutes until golden and crispy.

Cook's note: To bulk it up, add a can of white beans, or roast chicken with all the juices!

Find more citrus recipes here.

Photograph: Robbert Koene
Food assistant: Claire-Ellen Van Rooyen