Saffron Braised Fennel with Whipped Feta
Ingredients
- 2 whole fennel bulbs, leaves and branches trimmed
- 1 liter low sodium vegetable stock
- 1 pinch Iranian saffron
- 1 tablespoon cumin seeds
- 1 tablespoon ground tumeric
- 1/2 teaspoon chili powder or hot pepper flakes
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup (250g) ricotta
- 1/4 cup (50g) plain yogurt
- 2/3 cup (100g) coarsely crumbled feta + 1/3 cup for topping
- 1/2 lemon, juiced
- salt and pepper, to taste
- 1 handful watercress or arugula leaves
- 1/2 cup blanched sweet peas
- a few thin slices of raw carrot
- some fennel leaves
- homemade or store-bought pita chips, crumbled
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