Fennel puree
Ingredients
- 1 large fennel bulb, prepared and chopped
- ½ green pepper, prepared and chopped
- handful of basil leaves (or dill, if preferred)
- 100 g Greek yogurt
- pinch of caster sugar
- salt, white pepper
- spritz of lemon juice
Method
- Combine fennel, green pepper and basil (or dill) and blend until smooth, pass through a fine-meshed sieve. Add yogurt and a pinch of sugar, mix well, season to taste. Serve chilled.