Ottolenghi's Fennel Gratin

This savoury vegetarian dish is inspired by a recipe from Ottolenghi. The fennel in this gratin is tender and full of flavour, and the savoury crumble topping provides a delightful combination of taste and texture! The roasted cherry tomatoes offer a refreshing contrast, while the crunchy salad with olives, yellow beetroot, and a lemon dressing completes your meal. Enjoy!

cherry tomatoes, courgette, yellow beetroot, pointed cabbage, fennel, garlic, lemon [sulphites], fresh chives, parsley, thyme, kalamata olives, Parmesan cheese [milk], cream [lactose, milk], butter [lactose, milk], wheat flour, Dijon mustard [sulphites], sugar, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sulfiet.

Microwave

Heat the fennel gratin loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the fennel gratin uncovered for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Place the tomatoes on top of the gratin on your plate. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy125,19 kcal

Fat7,19 g

of which saturated3,72 g

Carbohydrates9,88 g

Dietary fibre2,01 g

Protein3,96 g

Salt0,65 g

Average weight: 540 g

Last on the menu on 3 September 2026. View current menu →

Ottolenghi's Fennel Gratin

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