Beetroot and fennel with sour cherries

Ingredients

• 100ml olive oil
• 1 large red onion, thinly sliced (200g)
• 1 small fennel bulb, trimmed, halved and thinly sliced (180g)
• 3 garlic cloves, thinly sliced
• 2 bay leaves
• 1½ tsp fennel seeds, lightly crushed
• 5–6 beetroot, peeled, halved and thinly sliced (750g)
• 1½ tbsp cherry or pomegranate molasses
• 70g dried sour cherries (or cranberries), roughly chopped
• 1 green chilli, cut in half lengthways (optional)
• Greek yoghurt, to serve (optional)
• Fine sea salt and black pepper