CARAMELISED FENNEL WEDGES WITH GOAT’S CHEESE DRESSING
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.