Method

• 1.
  Preheat oven to 220°C. Grease a baking tray and line with baking paper.
• 2.
  Rub fennel with 1 tbs oil, place cut-side down on prepared tray and roast for 30 minutes or until golden and tender.
• 3.
  Meanwhile, place potatoes and 1 tbs salt flakes in a saucepan, cover with cold water and place over high heat. Bring to the boil, reduce to a simmer and cook for 12 minutes or until tender. Drain.
• 4.
  Blanch green beans in a saucepan of boiling water for 2 minutes or until tender, then drain and refresh in iced water.
• 5.
  To make the pesto, place three-quarters reserved fennel fronds, basil, garlic, pine nuts, almonds and coarsely grated parmesan in a food processor and whiz until well combined. With the motor running, gradually add remaining 1 cup (250ml) oil.
• 6.
  Slice the fennel into thick wedges and place on a serving platter. Reserve 1 tbs pesto and toss potato and beans in a bowl with remaining pesto until combined. Top fennel with potato mixture, and scatter with extra basil and parmesan and remaining fennel fronds. Drizzle with the reserved pesto to serve.