Recipes

Roasted fennel with …

Roasted fennel with cherry tomatoes, za'atar and greek yoghurt

What does everyone need after the bank holiday vegetables, and this recipe is a good way to include them yet keep it delicious.

Paired with fish, roast chicken, salad or lightly steamed green veg this is a perfect side dish or light dinner, and the great news it is less than 1/2 hour to prepare and cook.

Serves 2

Ingredients

  • 1 head of fennel
  • 200g vine on cherry tomatoes
  • za’atar
  • olive oil
  • 200g Greek yoghurt

Za’atar ingredients:

  • 1 tablespoon dried thyme- crushed (or sub oregano)
  • 1 tablespoon cumin
  • 1 tablespoon coriander (dried)
  • 1 tablespoon of toasted sesame
  • 1 tablespoon sumac
  • 1/4 teaspoon salt
  • 1/4 teaspoon chilli flakes

Method

  1. The za’atar can be bought from the shop, but it is super simple and you can store for a later date. Pop all of the ingredients bar the sesame seeds. Put a dry pan on the heat and heat on a medium heat and lightly toast the sesame seeds, continue to move them in the pan to avoid burning. Put into the other ingredients and set aside.
  2. Cut the fennel into wedges removing the stalk and place on a baking tray
  3. Place the tomatoes still on the vine on top and drizzle with oil. Put a generous sprinkling of za’atar over the top and bake @200c for 20 mins in the oven.
  4. Once cooked place on a plate and top with greek yoghurt and sprinkle over some more olive oil and viola!

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Roasted fennel with cherry tomatoes, za'atar and greek yoghurt