Fennel Roasted Vegetables with Green Hummus
Serves 8, Prep and Cook: 1 hour, 30 mins
200g thinly sliced prosciutto 280g French-style double brie 350g (tub) Persian feta 200g wedge pecorino romano cheese 170g wedge smoked cheddar cheese Crisp bread and sliced sourdough bread, to serve Lemons, walnuts, figs, pear, rosemary sprigs and bay leaves, to garnish FENNEL ROASTED VEGETABLES
½ cup olive oil ¼ cup red wine vinegar 1 tblsp honey 2 tsps fennel seeds 2 x 375g eggplants, trimmed 3 zucchini (575g), cut lengthways into 5mm slices 500g small sweet potato, peeled, cut into 5mm rounds 2 bunches asparagus, trimmed 280g jar artichokes in brine, drained, halved ½ cup pitted Sicilian olives GREEN HUMMUS (Makes 3 cups)
2 x 400g cans chickpeas, drained, rinsed ¼ cup tahini 2 tsps…
