Roasted Fennel and Chickpea Crowns with Lemon Dill Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   Place the fennel wedges, red onion, and chickpeas on the tray. Add 3 tablespoons (45 ml) olive oil, the chopped garlic, 3 tablespoons (45 ml) lemon juice, 1 teaspoon lemon zest, 1 1/2 teaspoons sweet paprika, ground cumin, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss very well so everything is evenly coated.

3. 3

   Spread the vegetables and chickpeas in a single layer. Roast for 30 to 35 minutes at 220 °C / 425 °F, turning the fennel wedges and stirring the chickpeas halfway through, until the fennel is tender and browned at the edges and the chickpeas are lightly crisp.

4. 4

   Meanwhile, make the sauce. In a bowl, mix the Greek yogurt, 1 tablespoon (15 ml) olive oil, 1 tablespoon (15 ml) lemon juice, the grated garlic, fresh dill, 1 tablespoon chopped mint, the optional honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and creamy.

5. 5

   Taste the sauce and adjust with more salt or a few extra drops of lemon juice if desired. Keep chilled until ready to serve.

6. 6

   Spread the yogurt sauce on the base of a serving platter or across four plates. Arrange the roasted fennel wedges, chickpeas, and roasted red onion on top.

7. 7

   Finish with the green olives, the remaining tablespoon of chopped mint, and the remaining 1/2 teaspoon of sweet paprika sprinkled over the top. Serve warm.

8. 8

   If desired, serve with a simple green salad or toasted bread; the dish is also complete on its own.