𝑭𝒐𝒓 𝒕𝒉𝒆 𝑹𝒐𝒂𝒔𝒕𝒆𝒅 𝑯𝒆𝒓𝒃𝒆𝒅 𝑭𝒆𝒏𝒏𝒆𝒍 𝒂𝒏𝒅 𝑩𝒂𝒃𝒚 𝑷𝒐𝒕𝒂𝒕𝒐𝒆𝒔
- 1 fennel
- 6 baby potatoes – cut into wedges
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp chilli flakes
- salt and pepper to taste
- olive oil
𝑭𝒐𝒓 𝒕𝒉𝒆 𝑮𝒂𝒓𝒍𝒊𝒄𝒌𝒚 𝒘𝒉𝒊𝒑𝒑𝒆𝒅 𝑪𝒐𝒕𝒕𝒂𝒈𝒆 𝑪𝒉𝒆𝒆𝒔𝒆 𝒂𝒏𝒅 𝑴𝒊𝒏𝒕 𝑺𝒂𝒖𝒄𝒆
- 1 tbsp cottage cheese
- 1 tbsp natural yogurt
- 1 handful mint leaves
- 1 garlic clove
- salt and pepper to taste