Fennel and Coriander Bolar Blade Roast

1.2kg Bolar blade roast

3 Table Spoon Olive Oil

1 Tea Spoon Crushed Fennel Seeds

1 Tea Spoon Crushed Coriander Seeds

1/2 Large Cauliflower, cut into florets

4 Beetroots, trimmed, peeled, cut into wedges

650g Kent pumpkin, cut into 4cm pieces

2 Small fennel bulbs, trimmed, cut into wedges

1/3 Cup Greek-style yoghurt

1 Lime Zest and juice to serve

1 Tea Spoon Ginger, finely grated

1 Table Spoon Honey

80g Baby Spinach Leaves

250 grams Toasted pepitas, coriander sprigs, to serve.