Serves 2

Prep time 1 hours


Fennel bulb, large, halved
Beetroot, 2 medium
Ghee, 60g
Coconut sugar, 30g
Salt, 3tsp
Water, 350 ml
Saffron, 1 pinch
Greek yoghurt, 1cup
Tahini, 2 tbsp
Oil, 2tbsp
Lemon, half, juiced
Harissa, 4 tbsp
Radishes, 4, sliced


Preheat the oven to 180°C. Add the ghee, coconut sugar, salt, water and saffron in a saucepan and bring to a simmer. Remove from the heat and set aside.

Place the fennel halves cut side down in a baking dish that will fit them snuggly. Pour over the saffron and ghee mixture, then cover the tray in foil. Cook in the oven for about 45 minutes, turning the fennel around at 25 mins, until soft.

In the meantime, mix the Greek yoghurt tahini, oil, harissa and lemon together. Spiralise the beetroots on a thin blade. Mix with the dressing and set aside.

To serve curl a hand full of the beet salad with tongs and place in the center of your plate. Place a cooked fennel halve on top. Pour some left-over juices from the bake and garnish with fennel leaves and sliced radish.