House and Leisure (South Africa) - - Leisure Food -

For the fen­nel wedges

2 large fen­nel bulbs 62.5ml olive oil Zest of 1 le­mon 1t chilli flakes Salt and pep­per, to taste 100g baby as­para­gus

For the goat’s cheese dress­ing

100g plain, soft goat’s cheese 2T or­ganic plain yo­ghurt 1T honey 1T le­mon juice 2T olive oil Pre­heat the oven to 180ºC. Trim the tops and bot­toms of the fen­nel bulbs and re­move the fi­brous outer skin. Cut each in half and then into wedges. In a large bowl, com­bine the fen­nel wedges with the olive oil, le­mon zest and chilli flakes and toss to coat. Sea­son to taste.

Place on a large, lined bak­ing tray and roast for 40 to 50 min­utes, or un­til soft and caramelised, turn­ing halfway dur­ing the process. Add the as­para­gus dur­ing the last 5 min­utes of cook­ing.

In the mean­time, com­bine the dress­ing in­gre­di­ents and process in a blender. Driz­zle the dress­ing over the wedges and serve im­me­di­ately.

SERVES 4 as a side dish

Per­fect with pan-fried kingk­lip or any other firm white fish.

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