Ingredients
1 fennel bulb
1 sweet potato, peeled and quartered
4 Roma tomatoes, halved
400g baby beets (canned), drain
oil spray
salt and pepper
DRESSING
1 small tub plain or Greek yoghurt
½ bunch mint leaves, chopped
fennel fronds, chopped
salt and pepper
1 tsp each of fennel & cumin seeds
Method
- Pre heat the oven to 180C
- Reserving the fennel fronds, quarter the fennel bulb
- Place the fennel and sweet potato on a baking dish and spray with oil
- Season with salt and pepper. Bake for 15 minutes
- Turn the vegetables and add the tomatoes and beets. Spray with oil
- Bake until all the vegetables are tender. Spoon into a serving bowl
- Top with the yoghurt dressing and sprinkle over the fennel and cumin seeds
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