Roasted Fennel & Super Seed Dip

You always need a green dip to balance out all the cheese and crackers - but this one is a worthy addition. Roasted fennel partner beautifully with super seeds, kale and lemon to add some acidity and, of course, added Chicken Bone Broth! No one will know that you are secretly nourishing them with this delish dip.

Ingredients

PANTRY ITEMS

2 fennel bulbs

1/2 bunch curly kale

1/2 cup olive oil

1 cup sunflower kernels

1/2 cup pepitas

2 tsp himalayan salt

1 cup water

1 1/2 lemons, juice and zest

2 cloves garlic

NUTRA ORGANICS PRODUCTS

2 tbsp Chicken Bone Broth Homestyle Original

Method

1. Soak your sunflower kernels and pepitas for an hour to soften. Drain.

2. Preheat your oven to 180 degrees. Chop the head off the fennel and cut into 4-6 pieces. Drizzle with olive salt, salt and pepper and roast for 20-30 mins (should be soft ish). Once roasted remove and set aside until cool (ish).

3. Remove the stalks from the kale as they can be a bit yucky and tough.

4. Add all ingredients to a blender and whizz on high for about 2 mins. Should fully come together and be a smooth green-ish dip.

5. Try it and adjust the seasoning if needed. Store in an airtight container for up to 3 days. Give it a quick stir before serving if it has been in the fridge for a few days.