Roasted Fennel Vegetables with Yogurt Sauce

Prepare fennel (prepare ready to cook, e.g. peel, remove woody parts and dirt), making sure that the bulbs hold together at the stem. Finely chop beautiful fennel greens and set aside. Slice fennel bulbs lengthwise through stem 1 inch thick.

In a frying pan, heat the olive oil. Pour in fennel slices, season lightly with salt and roast until light brown on both sides. Finally, sprinkle with the fennel greens.

While the fennel is roasting, make the sauce: chop the olives. Mix with the yogurt, sour half cream, olive oil and juice of one lemon to make a sauce. Remove the peel from the garlic, squeeze it and add it. Season with salt and pepper. Serve olive sauce separately with fennel.

Tip: Use creamy natural yogurt for an even finer result!

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