Serves 2 as a main or 4 as a side
1 fennel bulb
2 tbsp of olive oil
1 tsp of za’atar
300g assorted heritage tomatoes, cut into chunks
2 tbsp of good-quality extra virgin olive oil
Grated zest & juice of ½ lemon
2 tbsp of dukkah
150g of soft goat’s cheese
1 small handful of fresh tarragon leaves
Preheat the oven to 200°C/Fan 180°C.
Cut the fennel bulb into 6-8 wedges, depending on how large your fennel is. Toss in the olive oil, za’atar and salt to taste, place on an oven tray and roast for 25-30 minutes until soft, slightly crisp and golden. Set aside to cool slightly.
Toss the tomatoes in a little salt and the extra virgin olive oil, lemon zest and juice and dukkah. Roughly crumble the cheese and place on a large serving plate, followed by the roasted fennel and then the tomatoes. Finish with the tarragon leaves.