WHOLE ROASTED FENNEL, BROCCOLI AND CABBAGE WITH A FETA AND HERB DIP
This recipe ticks all the boxes – healthy, flavourful and a beautiful accompaniment to any festive occasion.
3 Whole fennel bulbs and stalks
2 Whole broccoli heads
1 Whole small cabbage head
4 Tablespoons extra virgin olive oil
2 Cloves garlic, grated
1 Lemon, juice
1 Teaspoon maple syrup (or honey)
Preheat to oven to 200°C. Cut the fennel in half and place in a large roasting tray. Place the broccoli and cabbage onto the tray. Cut through the cabbage, but not all the way through to form four quarters. Mix the remaining ingredients together and pour over the vegetables. Place in the oven and roast for 20—25 minutes until soft. Serve with feta and herb dip.
Feta and Herb Dip
¼ cup sour cream
½ cup cream cheese
½ lemon, juice
1 teaspoon Dijon mustard
1 clove garlic, grated
1 small handful parsley
1 small handful mint leaves
10 chives, finely chopped
Place the cream cheese, sour cream, lemon juice, mustard and garlic in a bowl and mix until combined. Crumble the feta into the mixture. Chop the herbs until fine and add to the cream cheese mix. Mix well and serve with the roasted vegetables.
Recipe created by Claire Winstanley of Good Looking and cooking/ http://www.goodlookingandcooking.com
“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”