Braised fennel with labneh

Ingredients

• 250g Labneh

• 1 Fennel

• 1 tbs Red Wine Vinegar

• 20g Butter

• 1 tsp Baby Capers

• Black Pepper

Method

Click here for labneh recipe. Use only yoghurt and salt, not the topping.

Wash fennel and slice it as thinly as possible.

Place butter and pour vinegar into a casserole dish. Let the butter melt on a medium heat. Add fennel slices. Lower the heat to minimum and cover the pot. Braise for about 3 - 5 minutes or until fennel slices soften. From time to time uncover and mix gently.

To assemble, place labneh on a plate and spread it evenly, using a metal spoon. Place fennel slices on top. Scatter baby capers and some fennel leaves. Season generously with black pepper.

Serve as a side dish or with some bread.

Nutrition Facts

If you are taking antibiotics or simply are looking for ways to protect your gut health, labneh is a great source of probiotics. Like all dairy products, it contains all essential amino acids and vitamin A and vitamins from a group B.

Fennel contains minerals essential for the strength of your bones, such as Manganese, Magnesium and Potassium. Most importantly, both fennel and labneh are great sources of Calcium.

Fennel is very rich in antioxidants and potent plant compounds which have been observed to support prevention of many chronic illnesses, for example diabetes and have antiviral and antimicrobial properties.

Fennel provides a lot of fibre, consumption of which supports your overall health.