This is it in its beginning stages. Last night it was chopped pumpkin, the stalks of a fennel bulb and garlic roasted in a little olive oil, pepper and salt until the pumpkin is tender. Sprigs of fresh rosemary and sage were thrown in to flavour the dish. Throw in the sliced onion, fennel bulb and capsicum ten minutes before serving. Cook on a medium heat.
It’s served with fresh baby spinach leaves, a few quartered tomatoes, a dash of balsamic vinegar and a handful of fetta if it’s in the fridge.*and the wine? A Margaret River Chardy.