Fennel And Coriander Bolar Blade Roast

Ingredients

• 1.2 kg Bolar blade roast
• 3 tbsp Olive oil
• 1 tsp Fennel seeds crushed
• 1 tsp Coriander seeds crushed
• ½ large Cauliflower cut into florets
• 4 Beetroots trimmed, peeled, cut into wedges
• 650 g Kent pumpkin cut into 4cm pieces
• 2 small Fennel bulbs trimmed, cut into wedges
• ⅓ cup Greek-style yoghurt
• 1 Lime zested and juiced + extra wedges, to serve
• 1 tsp Ginger finely grated
• 1 tbsp Honey
• 80 g Baby spinach leaves
• Toasted pepitas, coriander sprigs to serve