Kumara with bacon and fennel
Photo by Babiche Martens
- Preheat oven to 200C. Peel and slice the kumara into rounds. Season and spread out on an oven tray.
- Cut the core from the fennel bulb, discard then cut the fennel into lengths. Toss with 1 Tbsp of olive oil and the cumin seeds, spread out on another oven tray.
- Core and remove the seeds from the capsicums. Slice, season, drizzle with olive oil and bake along with the other ingredients for 30 minutes. Cook the bacon under a hot grill until crisp.
- Layer the ingredients on serving plates then crumble over the feta. Scatter fresh thyme and drizzle each plate with extra virgin olive oil and a squeeze of lemon.