Ingredients
| 1½ tablespoons olive oil | |
| 1 fennel bulb, cut into wedges | |
| meatless meatballs (see recipe) | |
| ½ lemon, sliced | |
| ½ preserved lemon, thinly sliced | |
| grated cheese, to serve |
Instructions
| 1. | Heat a heavy baking dish to a high heat, add olive oil then the fennel, cut-side down. |
| 2. | Cook for 5 minutes, turn over and cook for a further 5 minutes. |
| 3. | Pour ½ cup water into the pan and place in the oven at 180°C for 15 minutes. |
| 4. | After 15 minutes, add the meatballs to the dish then add the fresh lemon slices. |
| 5. | Return to the oven and cook for a further 15 minutes. |
| 6. | Remove and cover with slivers of preserved lemon and grated cheese of choice. |
Food styling, recipes and photography Will Bowman & Jane Lyons
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