2 heads fennel, cut into chunks
Juice and zest 2 lemons
3 cloves sliced garlic
125ml extra virgin olive oil
approx. 20 large green olives
175g brown shrimps
50g fresh breadcrumbs
10g chopped pine nuts
25g chopped dill
1. Toss the fennel with oil, garlic, lemon. Season well and roast at 200C for approx. 25 minutes until soft
2. Now add the olives, shrimp and dill, mix gently
3. Mix the breadcrumbs and butter together, add the pine nuts. Toast the breadcrumb mixture in a pan until golden brown. Mix through the chopped dill at the end.
4. Top the fennel etc with the crumbs then serve on a platter with bread.