Roasted fennel with yoghurt dip

1.  Cut a fennel bulb lenghtwise in four and baste with some olive oil.
   
2. Heat a ribbed skillet and slowly fry the fennel on both sides.
   
3. In the meantime, crush three cloves of garlic, mix with a few tablespoonfuls of full-fat Turkish yoghurt, and season with black pepper, salt or fish sauce, and a generous amount of chopped mint or parsley.
   
   
4. Serve as the main for lunch, a starter for dinner, or an entry for a tapas feast.