Roasted Vegetables, Borlotti Beans & Fennel Yogurt Recipe

Name: Roasted Vegetables, Borlotti Beans & Fennel Yogurt Recipe
Ingredients: 1 red onion, chopped into 4cm (1½in) dice; 1 large fennel bulb, trimmed and thinly sliced, any fronds reserved and finely chopped; 1 large sweet potato, peeled and thinly sliced; 2 large carrots, thinly sliced; 2 raw beetroots (beets), peeled and thinly sliced; 4 tbsp olive oil; 1 small garlic clove; 350g (12oz) plain yogurt; juice of ½ lemon; 1 tsp fennel seeds, toasted and crushed; Approx. 500g (1lb 2oz) drained cooked or canned borlotti (cranberry) beans; ½ bunch of dill (or use more fennel fronds), finely chopped; 30g (1oz) toasted pine nuts; salt; freshly ground black pepper

thehappyfoodie.co.uk

Roast your favourite veg with borlotti beans and a zesty fennel yogurt dressing. A hearty, healthy recipe by Claire Thomson.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

1 red onion, chopped into 4cm (1½in) dice
1 large fennel bulb, trimmed and thinly sliced, any fronds reserved and finely chopped
1 large sweet potato, peeled and thinly sliced
2 large carrots, thinly sliced
2 raw beetroots (beets), peeled and thinly sliced
4 tbsp olive oil
1 small garlic clove
350g (12oz) plain yogurt
juice of ½ lemon
1 tsp fennel seeds, toasted and crushed
Approx. 500g (1lb 2oz) drained cooked or canned borlotti (cranberry) beans
½ bunch of dill (or use more fennel fronds), finely chopped
30g (1oz) toasted pine nuts
salt
freshly ground black pepper