Roast Fennel & Dill Dip
Prep time: 10 minutes
Cook time: 60 mins
3 large fennel bulbs
1 tbsp olive oil
Half a bunch of dill, finely chopped
500g of plain greek style yogurt
½ cup of pine nuts, toasted
Trim the tops of the fennel bulbs – these can be put aside to eat later in a soup. Cut the fennel bulbs into quarters removing the hard cores and throw into a large bowl. Toss with olive oil and season well with salt and pepper. Line a baking tray with baking paper and place fennel in the oven, roast at 180 degrees for 45 minutes. Remove from oven and set aside to cool for 30 mins.
Place fennel into a food processor and whizz until it’s to a fine consistency. Transfer from the processor to a large bowl, add the chopped dill and yogurt and give it a good stir. Sprinkle with toasted pine nuts and voila! Serve with anything from carrot sticks to flat bread.