• Recipe

    Liz Webb

    Roasted Fennel & Tomato Salad with Lemon

     

    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
  • Ingredients
     
    • 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)
  • Method
     
    1. Preheat the oven to 190°C/ fan 170°C / gas mark 5.
    2. 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.
    3. Place the tomatoes in a second roasting tray and roast for 30-45 minutes.
    4. 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.
    5. 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.
    6. 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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