SUNDAY BRUNCH - ROASTED FENNEL + POTATO CRISPS WITH WHIPPED FETA, PISTACHIO GREMOLATA TOPPED WITH A FRIED EGG

A Mother’s Day Brunch Dish That Will Make You Look Very Good

Mother’s Day brunch should be relaxed. Coffee first. Pyjamas still entirely acceptable.

This dish looks impressive, tastes even better, and the best part is that most of it can be done the night before. There’s a little chopping involved, but once that’s done the rest is very straightforward.

Golden roasted potatoes and fennel crisps, creamy whipped feta, a bright pistachio and herb gremolata, and a fried egg on top because brunch deserves one.

Plate it individually so everyone gets their own perfect serving: a generous swipe of whipped feta, the warm roasted vegetables, a spoonful of the gremolata and a fried egg perched on top.

Serve immediately and prepare to look like you made a lot of effort.

Preferably while still in your Moon + Mellow pyjamas.

Ingredients

For the roasted vegetables

700g baby potatoes, sliced into thin rounds

2 fennel bulbs, sliced thinly

Extra virgin olive oil

Sea salt

For the whipped feta

1 block feta

A dollop of natural yoghurt

A drizzle of olive oil

Juice of 1 lemon

For the gremolata

1 bunch parsley, very finely chopped

1 bunch mint, (leaves only) finely chopped

8 firm dates pitted and finely chopped

1 cup shelled roasted pistachios, roughly chopped

3 red chilli finely diced

Juice of 1 lemon

¼ cup extra virgin olive oil

Sea salt

To finish

1 fried egg per person

A little extra olive oil and salt

Method

Preheat the oven to 180–200°C.

Spread the sliced potatoes and fennel across a greased baking tray. Drizzle with olive oil and season well with salt. Roast for about 45 minutes, or until golden and caramelised around the edges.

For the whipped feta, blitz the feta, yoghurt, olive oil and lemon juice until smooth. If it feels too thick, add a little more yoghurt or olive oil. It should be creamy, lightly salty and lemony.

For the gremolata, combine all the ingredients in a bowl and mix well. Taste and adjust. 

When ready to serve, fry your eggs.

To plate individually:
Swipe a generous spoonful of whipped feta onto each plate. Top with the roasted fennel and potatoes, scatter the gremolata over the vegetables, then place a fried egg on top.

Finish with a small drizzle of olive oil and a pinch of salt.

Best enjoyed with coffee, a Moon + Mellow treat, and no rush to get dressed.