Roast Tomatoes, Caramelised Fennel & Goat’s Labneh

Roast Tomatoes, Caramelised Fennel & Goat’s Labneh

I shared this recipe with @TheFeedFeed.GlutenFree last year. It’s rustic and beautiful but above all, tasty! You can make it in advance and warm the veg before you need them. You can serve with pulses or it’s delicious with a poached egg or even lamb. You can use any yoghurt but there is something about tang of the goat’s with the fennel that is quite fun together.

Looking for more starter inspiration? Check these out.

Vegetarian / GF

Serves 4 as a starter or a side

Ingredients:

600g cherry tomatoes on the vine, keep half on the vine and slice half in half

2 tbsp olive oil

800ml goat’s yoghurt

Zest of 1 lemon

For the fennel:

2 large fennel bulbs, trim the top and ends, cut bulb into 3cm chunks lengthways (about 6 pieces each)

4-5 tbsp olive oil

5 tbsp sugar

Few sprigs thyme salt and pepper

Lay a clean tea towel on a flat surface and spoon the yoghurt in the middle. Gather the edges to form a pouch and tie it together with a rubber band. Attach some string to the band and hang the pouch on something with a bowl underneath. Leave like this overnight or for about at least 3hrs to allow the liquid to drain out and thicken the yoghurt. Then use spatula to scrape out into a bowl.

Set oven to 190C degrees.

Set a large frying pan to a medium to high heat and add 3 spoons olive oil and half the sugar. Allow to heat up for 2 mins before adding in half the fennel slices cut-side down into the pan. Allow to caramelise on one side before turning over (about 2.5mins) and caramelising on the other side. Then lay into the baking tray and do the second batch in the same way.

Add tomatoes to tray, drizzle with another 2 spoons olive oil, salt and pepper. Roast for 35mins in the middle of the oven.

Plate up with the goat’s labneh, followed by roast veg, the cooking juices and lemon’s zest.

Watch me make the recipe here!