Roasted fennel and yogurt dip + a book club

A different kind of food inspiration for a Monday morning. Not a cookie, not a smoothie, but a beautiful light summer dip.

I did not grow up with fennel. It’s a love I acquired in the past few years and I’m most thankful to my friend Kat for it. She loves fennel and finds it such a wonderfully versatile veggie – freshly shaved in a salad, roasted in a hearty dish, cooked in soup or pureed for a spread or dip. It’s unique flavor requires little else but a bit of TLC when cooking it. Plus a little salt and pepper.

This dip is simple to put together and only requires a handful of ingredients. The result is a light and luscious texture, packed with a lot of flavor.

On a different note, I started a book club! And have not shut up about it all weekend. If you’ve been following this blog a while, you’d know I read a lot. So I decided to put that to better use. The book club is called Value Beyond Success, it’s on Facebook (here) and it is based primarily in Perth as it will be both online and offline. That being said, anyone, anywhere can join in the online learnings and shares.

What I’m hoping to create is a supporting group of like minded, game changing individuals, whereby we can discuss concepts and thoughts, bounce ideas of each other, support each other’s growth, help each other through our challenges, keep each other accountable with honest feedback & create change…. while having fun at it. The topics are social entrepreneurship, creating change, sustainability and the likes. Join in if it resonates with you and your journey (follow this link).

Roasted fennel and yogurt dip


  • 1 fennel
  • 3 TBSP olive oil
  • 3 TBSP coconut yogurt
  • a handful of vegan cheddar
  • juice of 1/2 lemon
  • salt & pepper to taste


  1. Preheat the oven to 200C and line a tray with baking paper.
  2. Slice the fennel into 2cm slices and line up the slices on the tray. Brush with 1 TBSP olive oil.
  3. Bake for 40 minutes or until the fennel starts to get caramelized on the edges.
  4. Remove from the oven and add the fennel to a food processor together with the rest of the ingredients: olive oil, coconut yogurt, cheddar, lemon juice, salt and pepper.
  5. Blitz until you get the texture you prefer – I left mine still a little chunky.
  6. Serve with sourdough and a fresh squeeze of lemon.

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