for 4

Vegetables

4	fennel X
3	red onions, cut into approx. 1 cm wedges
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Bean puree

2 tin	white beans (approx. 400 g each), rinsed and drained
200 g	feta, crumbled
2 tbsp	apricot jam

Dressing

2 tbsp	olive oil
1 tbsp	apricot jam
1	organic lemon, grated zest and the juice
½ tsp	chilli flakes
¼ tsp	salt

To serve

½ bunch

dill, torn into pieces

How it's done

Vegetables

Place the fennel and onions on a baking tray lined with baking paper, brush with the oil, season.

cut into approx. 1 cm wedges, stalks (incl. greens) thinly sliced, set aside

To roast

Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Bean puree

Set aside 50 g of beans. Place the remainder of the beans in a measuring cup along with the feta, jam, ¼ of the roasted fennel and half of the onions, puree until smooth.

Dressing

Combine the oil with all the other ingredients up to and including the salt.

To serve

Spread the bean puree on a platter. Arrange the fennel and onions on top, drizzle with the dressing. Top with the reserved beans and fennel stalks, garnish with the dill.

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