Saffron Fennel Citrus Roast with Olive Almond Crumble

Ingredients

• fennel bulbs, cut into wedges2
• orange, peeled and sliced into rounds2
• lemon, peeled and sliced into rounds1
• chickpeas, drained and rinsed1 can
• olive oil3 tablespoons
• saffron threads1 pinch
• dry white wine or vegetable stock1/3 cup
• green olives, chopped1/2 cup
• almonds, finely chopped1/2 cup
• breadcrumbs1/2 cup
• parsley, chopped1/4 cup

Method

1. 1Heat the oven to 425°F (220°C).
2. 2Toss fennel and chickpeas with olive oil, saffron, salt, pepper, and the wine or stock in a roasting dish.
3. 3Arrange orange and lemon slices over and around the vegetables.
4. 4Roast for 25 minutes, stirring once, until the fennel softens and the citrus edges caramelize.
5. 5Mix almonds, breadcrumbs, olives, and parsley with a drizzle of olive oil and a pinch of salt.
6. 6Scatter the crumble over the pan and roast 8 to 10 minutes more until golden and crisp.
7. 7Serve hot with spoonfuls of the fragrant pan juices.

Tips

• If the saffron is strong, bloom it in the warm wine or stock for 5 minutes before adding it to the pan.
• Use a shallow roasting dish so the citrus can caramelize instead of steaming.
• A handful of baby greens on the side turns this into a full plated meal.

Nutrition