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.
- 1 head of fennel
- 200g vine on cherry tomatoes
- olive oil
- 200g Greek yoghurt
- 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
- 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.
- Cut the fennel into wedges removing the stalk and place on a baking tray
- 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.
- Once cooked place on a plate and top with greek yoghurt and sprinkle over some more olive oil and viola!