Kumara with bacon and fennel

Babiche Martens

Ingredients

3	Kumara (Main)
1 to drizzle	Olive oil
1	Fennel bulb
1 tsp	Cumin seeds
2	Red capsicums
1 to taste	Salt & freshly ground pepper
12	Streaky bacon (Main)
100 g	Feta
1 to serve	Fresh thyme
1 Tbsp	Lemon juice
2 Tbsp	Extra virgin olive oil

Directions

1. Preheat oven to 200C. Peel and slice the kumara into rounds. Season and spread out on an oven tray.
2. 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.
3. 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.
4. 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.