ROAST FENNEL WITH PESTO

The idea of this recipe comes from the World Bank canteen. I was there earlier  this week  doing some work (at the Bank, not at the canteen) and also trying to gather support for our new international Inspiring Girls campaign (will tell you more about this at a later stage - so exciting!)

This really is a good combination and a great way to get children to eat fennel  - though mine complained that once you eat the pesto, what lies underneath is still fennel...

You need:
- fennel (one or two bulbs)
- olive oil (a tablespoon per bulb)
- salt
- pesto (see our recipe: http://www.mumandsons.com/2011/03/green-pesto.html)

Preheat the oven at 200 degrees. Cut the fennel in thick slices (at the Bank they did this in quarters, but increasing the surface of the fennel that gets charred makes it even nicer). Salt the slices and add the olive oil. Toss them with your hands so that all the slices get an oil and salt coating.  Roast for 35 minutes. Let the fennel cool down and pour some pesto on top. That is all there is to it.