Braised Zaatar Fennel with Hommus

Cook Time 40 minutes

Servings 4-6 to share

Ingredients

20g butter

1 tbsp olive oil

2 bulbs of fennel, trimmed and quartered

1 tbsp pomegranate molasses

1 tbsp za'atar

1 handful of walnuts, toasted and chopped

3 tbsp cranberries, to serve 

200g hommus, to serve

2 sprigs parsley, chopped

Dill, to serve

Salt and pepper

Method

In a sauté pan over a medium add butter and olive oil, add the fennel pieces and sear on all sides for a minute to caramelise. Season with salt, pepper and za'atar and then add the molasses and 1 cup of water. Cover with a lid and cook on low heat for 20-25 minutes or until the fennel is tender, checking occasionally and turning.

To serve, spread hommus onto a large plate and top with fennel wedges. Drizzle over any pan juices. Garnish with walnuts, cranberries, parsley, and dill.