Roasted Vegetables With Goat Cheese Dip - cooking recipe

Ingredients

700 g sweet potatoes, peeled and cut into thin chips
1 bulb fennel, halved and sliced, keeping the root intact
1 head garlic, halved crossways
4-6 sprigs fresh thyme
6 tbsp olive oil
3 medium tomatoes, halved
200 g soft goat's cheese or sheep milk cheese
7 tbsp milk
1-2 tsp lemon juice
5-6 None salted cracker biscuits, crumbled

Preparation

Preheat the oven to 425\u00b0F. Spread the sweet potato, fennel and garlic out on a large baking sheet and coat evenly with 4 tbsp of the oil. Roast for 20 mins. Add the thyme and the tomato halves and season to taste. Roast for another 5-10 mins.
Mash the cheese with a fork and enough milk to make a sauce. Season and add a little lemon juice to taste, then stir in the cracker crumbs.
When the vegetables are roasted, drizzle them with 2-3 tbsp olive oil. Serve with the dip and thick slices of bread.