NEW IDEA FOOD
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Fennel Roasted Vegetables with Green Hummus Serves 8, Prep and Cook: 1 hour, 30 mins
200g thinly sliced prosciutto 280g French-style double brie 350g (tub) Persian feta 200g wedge pecorino romano
cheese 170g wedge smoked cheddar
cheese Crisp bread and sliced
sourdough bread, to serve Lemons, walnuts, figs, pear, rosemary sprigs and bay leaves, to garnish
FENNEL ROASTED VEGETABLES ½ cup olive oil ¼ cup red wine vinegar 1 tblsp honey 2 tsps fennel seeds 2 x 375g eggplants, trimmed 3 zucchini (575g), cut lengthways
into 5mm slices 500g small sweet potato, peeled,
cut into 5mm rounds 2 bunches asparagus, trimmed 280g jar artichokes in brine,
drained, halved ½ cup pitted Sicilian olives
GREEN HUMMUS (Makes 3 cups) 2 x 400g cans chickpeas,
drained, rinsed ¼ cup tahini 2 tsps ground cumin 1 cup chopped fresh parsley 2 green spring onions, chopped 1 clove garlic, crushed ¹∕³ cup lemon juice ½ cup olive oil
1 To make vegetables, combine oil, vinegar, honey and fennel in a jug. Season with salt and pepper. 2 Halve eggplants crossways. Cut into 3cm wedges. Toss with ½ cup of the dressing in a large roasting pan. 3 Cook in a hot oven (200C), turning halfway through, for about 30 minutes, or until golden and tender. Remove. 4 Toss zucchini and sweet potato with ¼ cup of the dressing in a bowl. Drain well. Arrange in a single layer, over three oiled, large oven trays. 5 Cook, in two batches, in a very hot oven (220C), turning halfway, for about 25 minutes, or until golden and tender. Remove. 6 Heat a frying pan over a medium to high heat. Add combined asparagus and remaining dressing. Cook, turning occasionally for about 3 minutes, or until tender. Remove.
Stir in artichokes and olives. Transfer to a plate. 7 To make hummus, process chickpeas, tahini, cumin, parsley, onions, garlic and juice in a food processor until finely chopped. With motor operating, add oil in a slow stream until smooth. Transfer to a bowl. Season with salt and pepper, refrigerate. 8 To serve, spread hummus into large, shallow rectangular dish. Arrange vegetables in rows over the top. Place on a board with prosciutto, cheeses, crispbread and sourdough. 9 Garnish with lemons, walnuts, figs, pear, rosemary sprigs and bay leaves.