Fennel, Olive and Dill Toasts

Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add fennel, onion and garlic and stir until well-covered in oil. Add water and reduce heat to medium low. Cook, covered, stirring occasionally, for 4–5 minutes until mixture is golden.

Preheat grill to medium high.

Drizzle baguette slices with remaining olive oil, place on a baking tray and grill for 2–3 minutes each side, or until golden.

Zest the lemon, then stir the zest, olives and dill into the fennel and onion mixture. Season to taste.

Spread the toasted bread with the goat’s cheese, top with the fennel mixture and serve.

Note: Omitting the goat’s cheese makes this vegan.