With a punchy, fresh salad of roasted fennel, tomatoes and lemon on a bed of couscous
- Serves 4
- Preparation time 15 mins
- Cooking time 455 minutes
- For the fennel
2 bulbs fennel, quartered reserve fronds for garnish - juice of ½ a lemon
- 1tspn crushed garlic
- ½ tspn crushed fennel seeds
- 2 tbsp vegetable oil
For the tomatoes
4 tomatoes, halved - 1 tspn dried chipotle chilli flakes
- sea salt and cracked black pepper
- drizzle of balsamic glaze
- 4-5 tbsp vegetable oil
Lemon dressing - 2 preserved lemon, skin only, finely diced
- juice from the other ½ a lemon
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 5 tbsp extra virgin olive oil
- 2 sprigs parsley or coriander (chopped)
- For the fennel
- Preheat the oven to 190°C/ fan 170°C / gas mark 5.
- Place the ingredients for fennel in a bowl, and stir gently to coat.Place in a roasting tray, cover with foil and roast for 30 minutes, uncover and return to oven for a further 15 minutes. Do check its soft.
- Place the tomatoes in a second roasting tray and roast for 30-45 minutes.
- Make the dressing, add all the ingredients to a mini blender and blitz briefly. Taste, it should have a good balance of sweet and sour adjust to your liking.
- Arrange the fennel and tomatoes on a platter, add any remaining juices from the tomatoes to the dressing, pour over the dressing. Leave to stand for 30 minutes. Serve whist it’s still warm garnished with fennel fronds.
- This is great served on top of a bed of rice, couscous, a tin of drained chick peas or white beans.
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