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Roasted Fennel

Ingredients

• 2 large fennels
• 2 cloves garlic
• extra virgin olive oil
• salt and pepper
• White bean dip:
• 300g white beans
• 50g tahini
• 1/2 clove garlic
• juice of 1 lemon
• salt and pepper to taste
• 4 tbsp extra virgin olive oil
• 3 ice cubes

Directions

Slice the fennels into quarters and place on a lined baking tray.
Mix in a small bowl olive oil and grated garlic and massage over the fennels, top with salt and pepper and roast at 180 until charred.
Blend the white bean dip ingredients.
Serve the fennel on a bed of the dip and fresh rocket, and top with balsamic glaze and crushed almonds.