lemony

This lemon-roasted fennel recipe provides bright, tangy flavors.

Lemon-Roasted Fennel Recipe

fennel bulbs,

olive oil

white wine

lemon

salt,

pepper,

garlic clove, sliced thinly

black olives

basil,

Preheat the oven to 375 F. Using a sharp knife, slice the fennel into quarters.

Place the fennel wedges into a roasting dish, and pour the white wine over the top. Drizzle with the olive oil and squeeze over the lemon juice. Season with salt and pepper, and then place the fennel into the preheated oven for 20 minutes.

After 20 minutes, take the fennel out, give everything a good stir, and then place it back into the oven for another 5 minutes.

Remove the fennel once more, add the sliced garlic and the sliced black olives to the roasting dish and place it back into the oven for 10 minutes.

Remove the roasted fennel from the oven, and top with the finely chopped basil. Serve either hot or cold.

https://www.youtube.com/watch?v=iR8CvFDq3Qw

Lemon yoghurt cake

125 g Butter, softened

Caster sugar

Eggs

Greek yoghurt, and extra to serve

Lemon,

½ cups Self raising flour

½ tsp Baking soda,

Sugar

Lemon juice

Preheat an oven to 170C. Line a 22cm cake tin with baking paper.

Beat the butter and sugar until light and fluffy. Add the eggs one at a time.

Stir in the yoghurt, lemon, flour and baking soda, combining well. Pour the batter into the cake tin. Bake for 50 minutes or until a skewer comes out clean.

While the cake cooks, make the syrup. Place sugar and lemon juice in a small pot. Slowly bring to a simmer, stirring occasionally. Simmer for 5 minutes. Pour over the cake while it is hot and leave it in the tin to cool.

A salad that’s as light as it is satisfying! This chicken salad is a perfect gluten-free option, loaded with protein, vegies and zesty goodness. Meal-prep it or make it for dinner—it’s bound to be a hit!

Lemony lentil salad with chicken

chicken breast

can no-added-salt lentils, rinsed, drained

garlic, crushed

lemon, juice and finely grated zest

Dijon mustard

celery stalks, finely chopped

green capsicum, quartered, roughly chopped

baby spinach leaves

baby gem lettuces, leaves

1 Season chicken with salt and pepper and spray with oil. Heat a chargrill pan over medium heat. Cook the chicken for 5-6 minutes each side until just cooked through. Transfer to a plate and cover with foil to rest.

2 In a large bowl, combine lentils, olive oil, garlic, lemon juice and zest, mustard and celery. Season and mix well.

3 Slice chicken. Add capsicum and spinach to lentils. Toss to combine. Divide lettuce between serving plates and add lentil salad and chicken.

Top 3 lemony recipes from across the web

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Lemon-Roasted Fennel Recipe

Lemon yoghurt cake

Lemony lentil salad with chicken

Top 3 lemony recipes from across the web

The most viewed lemony recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon-Roasted Fennel Recipe

Lemon yoghurt cake

Lemony lentil salad with chicken

The most viewed lemony recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine