fennel tatin with salad & coriander pesto recipe | Schwartz

Ingredients

• <b>For the Tatin:</b>
• 1 tbsp oil
• 4 fennel bulbs, cut into slices around 1cm thick
• 1 large onion, thinly sliced
• 1 tsp orange zest
• 1 tsp Garlic Cooking Paste
• 3 tbsp honey
• 2 tsp Coriander Leaf
• 25 g (1 oz) unsalted butter
• 1 tbsp balsamic vinegar
• 1 tbsp caster sugar
• 1 puff pastry roll
• <b>For the Coriander Pesto:</b>
• 2 tbsp Coriander Leaf
• 1 tbsp orange juice
• ½ Garlic Cooking Paste
• 1 pinch Chillies Crushed
• 2 tbsp flaked almonds, chopped
• 1 tbsp olive oil
• Schwartz Sea Salt and Black Pepper to season