The Australian Women’s Weekly Food

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Turkish oven-roasted beans

PREP + COOK TIME 50 MINUTES SERVES 4

1 large fennel bulb (550g)
2 tablespoons extra virgin olive oil
1 teaspoon ground allspice
2 teaspoons cumin seeds
400g can cherry tomatoes
2 x 400g cans butter beans, drained, rinsed
2 tablespoons pomegranate molasses
225g haloumi, sliced
¼ cup fresh flat-leaf parsley leaves
4 wholemeal pitta bread pockets (600g), halved, toasted

1 Preheat oven to 220°C/200°C fan. Line a large roasting pan with baking paper.

Cut fennel bulb into 1cm wedges; slice green stalks into 2cm slices. Spread fennel wedges and chopped stalks in a single layer over base of pan. Drizzle

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